Ricotta and Parmesan Spread

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 2 tbsp Chives, Fresh
  • 2 tbsp Oregano, fresh

• Baking & Spices

  • 1 tsp Black pepper, Cracked
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 1 8 ounce loaf Baguette-style french bread

• Dairy

  • 3/4 cup Parmesan cheese
  • 1 15 ounce container Whole milk ricotta cheese

Found on bhg.com

Directions

• 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. Preheat oven to 425 degrees 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