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.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. 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