Check out what our friends over at Midwest Living suggested about this recipe:
“Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.”
I served this only with baguette slices, but I can just imagine how yummy it would be with veggies as well. I encourage you to try it and if you like it, leave a comment below and let us know how it was!
Ingredients
1 15-16oz ounce container Polly-O whole milk ricotta cheese
3oz Kraft Parmesan cheese, finely shredded (3/4 cup)
1/4 cup snipped fresh basil
2 tablespoons snipped fresh oregano
2 tablespoons snipped fresh chives
1 teaspoon Morton kosher salt or 1/2 teaspoon table salt
1 teaspoon cracked black pepper
1 teaspoon Bertolli olive oil (optional, if necessary)
1 8oz loaf baguette-style French bread, cut in thin slices
Assorted vegetable dippers
Instructions:
For spread: Beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper.
Cover and chill for 1 hour or up to 12 hours.
Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake for a couple of more minutes until lightly toasted.
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Quick Tip: Use grated Parmesan cheese instead of shredded if that is what you have on hand…Just add a little more, because it might need more flavor.
Thank you to Midwest Living for this tasty recipe!
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