Fresh herbs should be classified as magical and included in the wizarding world of Harry Potter somewhere. I mean…just think about what they do. You can add them to your favorite soups, stews, spreads, sauces, dinners, appetizers, eggs, or dough and they can transform something from okay to foodgasmic in no time flat. If that ain’t magic, I’m not sure what is.
Or at least that’s how I feel about my herbed ricotta spread. You can smear it all over a nice crusty piece of bread, enjoy it with antipasto, as a fun appetizer at a party with wine, on lasagna, any pasta dish, on sandwiches, and it’s great for ravioli filling, or as part of the base for a white pizza pie. Heck, you can even add some bruschetta and balsamic vinegar to up your herbed spread game. I’m going to share my recipe for white pie soon, but here’s how I make the yummy, savory and full of fresh flavor ricotta cheese spread.
Ingredients
- 2 chives (or green onions), finely cut
- 1 TBSP fresh basil, chopped
- 1 TBSP dried basil
- 1/2 tsp dried oregano
- 1 tsp dried parsley (or fresh!)
- 2 TBSP pecorino romano cheese, grated
- 32 oz part skim milk ricotta cheese
Instructions
- Add all of the herbs, pecorino romano, and ricotta cheese to a large mixing bowl and stir until evenly distributed.
- Set in refrigerator for 30 minutes to marinate flavors, or serve immediately!