Ricotta and Herb Spread

1 Review
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Ellen Silverman
Hands-On Time
5 Mins
Total Time
5 Mins
Yield
Serves 8
By Sara Quessenberry
May 2009

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

Nutritional Information

  • Calories 205
  • Calories from fat 47%
  • Protein 9g
  • Carbohydrate 18g
  • Sugar 1g
  • Fiber 1g
  • Fat 11g
  • Sat fat 5g
  • Calcium 124mg
  • Iron 1mg
  • Sodium 320mg
  • Cholesterol 27mg

How to Make It

Step 1

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

Step 2

Drizzle with the oil and serve with the bread.

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