Herbed Ricotta with Grilled Bread

Food & Wine’s Justin Chapple makes this simple herbed ricotta for almost all of his parties because it’s such a crowd-pleaser. It’s addictive spread on toasted bread but is also perfect served with crudités.

  • Total Time:
  • Servings: 8

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  • 1 pound fresh ricotta

  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice

  • 1 garlic clove, finely grated

  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling

  • 1 cup finely chopped mixed chives, parsley, mint 
and tarragon, plus more for garnish

  • Kosher salt
  • Pepper

  • 2 baguettes, split lengthwise

How to make this recipe

  1. In a food processor, puree the ricotta, lemon zest, lemon juice, garlic and the 1/4 cup 
of olive oil until smooth. Scrape into a medium bowl, stir in 
the herbs and season generously with salt and pepper.

  2. Light a grill. Brush the baguettes with olive oil. Grill over moderately high heat, turning once, until lightly charred, 
3 minutes. Drizzle the herbed ricotta with olive oil and garnish with herbs and cracked pepper. Serve with the bread. 

Contributed By Photo © Abby Hocking Published June 2017

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