Ingredients Seasonings Herbs Parsley Herbed Ricotta with Grilled Bread 5.0 (2) 3 Reviews 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 delicious spread on toasted bread but is also perfect served with crudités. Slideshow: More Ricotta Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Rate it Print