Ricotta and Herb Spread

Ricotta and Herb Spread
Ellen Silverman
Serves 8
preparation
5
minutes
cooking
5
minutes

Ingredients

1
15-ounce container fresh ricotta (about 2 cups)
2
tablespoons
chopped fresh herbs (such as flat-leaf parsley, tarragon, chives, cilantro, or any combination)
kosher salt and black pepper
2
tablespoons
extra-virgin olive oil
1
small baguette, sliced and toasted

Directions

  1. Spoon the ricotta into a serving bowl. Sprinkle with the herbs and 1/4 teaspoon each salt and pepper.
  2. Drizzle with the oil and serve with the bread.
Sara Quessenberry
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Protein 9 g
  • Carbohydrate 18 g
  • Sugar 1 g
  • Fiber 1 g
  • Fat 11 g
  • Sat Fat 5 g
  • Calcium 124 mg
  • Iron 1 mg
  • Sodium 320 mg
  • Cholesterol 27 mg
What does this mean? See Nutrition 101.