Ricotta and Parmesan Spread

Name: Ricotta and Parmesan Spread
Prep time: 15 min
Total time: 1 h 23 min
Yield: 2 cups
Ingredients: 1 15-16 ounce container whole milk ricotta cheese; ¾ cup finely shredded Parmesan cheese (3 oz.); ¼ cup snipped fresh basil; 2 tablespoons snipped fresh oregano; 2 tablespoons snipped fresh chives; 1 teaspoon kosher salt or 1/2 tsp. regular salt; 1 teaspoon cracked black pepper; 1 teaspoon olive oil (optional); 1 8 ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices and/or assorted vegetable dippers

9 Ratings
1 Review

Basil, oregano, and chives brighten up this rich and creamy Parmesan and ricotta cheese spread. Start your next dinner party with this easy, cheesy appetizer. Just add slices of baguette and veggies for dipping!

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:

15 mins

chill:

1 hr

bake:

8 mins

total:

1 hr 23 mins

Servings:

Yield:

2 cups

Nutrition Info

Ingredients

1 15-16 ounce container whole milk ricotta cheese
¾ cup finely shredded Parmesan cheese (3 oz.)
¼ cup snipped fresh basil
2 tablespoons snipped fresh oregano
2 tablespoons snipped fresh chives
1 teaspoon kosher salt or 1/2 tsp. regular salt
1 teaspoon cracked black pepper
1 teaspoon olive oil (optional)
1 8 ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices and/or assorted vegetable dippers

Directions

Step 1
In a bowl beat ricotta on medium 2 minutes. Add Parmesan. Beat until combined. Stir in next five ingredients (through pepper). (If the spread seems a little dry, stir in olive oil.) Cover and chill 1 hour or up to 12 hours.

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Step 2
Preheat oven to 425°F. Place bread slices on a large baking sheet. Bake about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted; let cool. Serve spread with cooled toast slices and/or vegetable dippers.

Nutrition Facts

Per Serving:

115 calories; fat 5g; cholesterol 17mg; saturated fat 3g; carbohydrates 11g; mono fat 1g; insoluble fiber 1g; protein 7g; vitamin a 316.7IU; vitamin c 1.8mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 6.7mcg; vitamin b12 0.2mcg; sodium 342mg; potassium 46mg; calcium 128mg; iron 0.8mg.

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Better Homes & Gardens Member

05/27/2018

This spread is horrible. The taste and texture of the herbs in the cheese is overwhelming. I didn't snip as the recipe stated, I chopped finely and the cheese tasted like I was eating a bush of basil, chives, and oregano. The spread has no flavor other than herbs. I added 4 more ounces of ricotta that I had on hand, garlic, and lemon juice, a ton of salt and pepper to try to give this some taste other than the overpowering herbs. There was nothing to save this spread. It was left largely uneaten by my guests. Save your money, pass on this spread.

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Ricotta and Parmesan Spread

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Ricotta and Parmesan Spread

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Ricotta and Parmesan Spread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Ricotta and Parmesan Spread