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.Slideshow:More Ricotta Recipes
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
2 baguettes, split lengthwise
How to Make It
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.
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.
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