Thursday, September 15, 2011

Ricotta and Herb Spread

Recipe courtesy of NJBride4-8-05

Serves 8
Prep Time 5 minutes
1 - 15 oz container of fresh ricotta (about 2 cups)
2 TBSP chopped fresh herbs (such as flat leaf parsley, tarragon, chives, cilantro, or any combination)
2 TBSP extra virgin olive oil
1 small baguette, sliced and toasted

Spoon the ricotta into a serving bowl. Sprinkle with the herbs and 1/4 tsp of each salt and pepper

Drizzle with oil and serve with bread

Note:  I add any combination of herbs I enjoy and see what tastes great. And I brush the bread slices with EVOO and toast in the oven with a little garlic.  

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