- 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
- Spoon the ricotta into a serving bowl. Sprinkle with the herbs and 1/4 teaspoon each salt and pepper.
- Drizzle with the oil and serve with the bread.