Growing up, I loved cheese. Let’s be honest, I still do. My grandma used to say I was a mouse because of how much I loved cheese, and I’m kind of starting to believe she was right! Ricotta cheese is one of my absolute favorite cheese, though. I know I can’t eat it solid as many others, but spread on a yummy piece of toasted baguette, there’s nothing better.
Or at least I thought until I discovered this recipe. It can get better. Adding a bit of Parmesan cheeses to the Ricotta along with lots of different herbs makes this the best spread I have ever tasted. You can truthfully add any herbs you want to make different combinations of flavor, but these here, are absolutely perfect.
Recipe and photo courtesy of Midwest Living.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Refrigerate for over 3 hours for optimum results.
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