Ricotta and Parmesan Spread Recipe

I have another delicious recipe to share with you today!  I love ricotta cheese so finding new ricotta recipes to try is awesome.  This Ricotta and Parmesan Spread recipe is so easy and works well as a snack, party appetizers, taking to potlucks or holidays.  It is so quick and easy to make and transport by toasting your bread ahead of time and taking the spread in a nice bowl to serve. I have to be honest, I made it one morning and ate way too much for breakfast one day.  What?  You don’t eat cheese spread when you first get up?  I may have a problem, I know. 

I used the spread on a lightly toasted French bread that I had sliced into 1/2 inch thick pieces and I think it was perfect.  You could also use fresh vegies.

Ricotta and Parmesan Spread Recipe

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Ingredients

• 1 15 – 16 – ounce container whole milk ricotta cheese
• 3 ounces Parmesan cheese, finely shredded (3/4 cup)
• 1/4 cup fresh basil
• 2 tablespoons oregano
• 2 tablespoons fresh chives
• 1 teaspoon kosher salt
• 1 teaspoon Garlic salt
• 1 teaspoon cracked black pepper
• 1 teaspoon olive oil

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Instructions

1. In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes.
2. Add Parmesan.
3. Beat until combined.
4. Stir in basil, oregano, chives, salt, garlic, pepper and olive oil.
5. Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.

You can find another appetizer recipe that I shared.

Crab and Cream Cheese Bites.

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