Herbed Ricotta Spread

We had a small dinner party recently, and I thought this spread would be a beautiful appetizer for showcasing some of the fresh herbs that are really starting to take off in our garden. It was also a perfect match for the warmer weather we've been having - light and fresh, yet luscious. Because I was pressed for a time, I used a container of store-bought part skim ricotta, but making my own (click here) would have been even better. To keep it delicate, use part skim ricotta. For a slightly heavier spread, go with whole milk ricotta.

                    15 oz. ricotta cheese (1 container if using store-bought)
                    5 tsp. chopped fresh oregano (I used Greek)
                    5 tsp. snipped fresh chives
                    4 tsp. minced fresh parsley
                    1 small clove garlic, finely minced
                    sea salt to taste

                    sliced rustic country bread to serve

Combine all ingredients in a bowl and refrigerate for at least an hour before serving. Serve with fresh, warm bread.



  1. Lovely photo! It is really wise to keep a herb garden: fresh herbs are ready for the picking once the craving sets in.

  2. Looks so delicious! I can't wait to try it.