Ricotta Herb Spread

I recommend keeping this ricotta herb spread on hand all summer. Actually, just make it all year. You’re going to want to spread it on baguette slices, dip fresh vegetables in it or stir it into pasta.

Dorie Greenspan’s ricotta spoonable recipe is the inspiration for my version. I made fresh ricotta for this spread, but you can use good ricotta from a local grocer. Here’s my fresh ricotta recipe if you want to make your own. It’s really easy.

This recipe makes about 1 1/4 cups of spread.

Tips

• If the ricotta you are using is wet, line a mesh strainer with a clean dishtowel or cheesecloth and let it drain for an hour or more. You want the ricotta to be on the dry side.
• Remove all large stems from the herbs. Just use the leaves and small, tender stems.
• You can substitute any combination of fresh herbs to make this spread.
• Try a small clove of crushed garlic. Dorie’s recipe includes chopped shallots, which sounds delicious.
• Substitute lime rind and juice for the lemon.

Ingredients

You need the following ingredients to make this ricotta herb spread

• 1 cup whole milk ricotta cheese
• 1/2 large lemon, zest and juice
• 1 tablespoon olive oil, and more for drizzling
• 2 tablespoons thinly sliced chives
• 1/3 – 1/2 cup finely chopped herbs, such as parsley, dill and mint
• 1/2 – 3/4 teaspoon kosher salt
• Freshly ground pepper, to taste

Directions

Put the ricotta in a medium bowl. Grate the lemon zest into the bowl and squeeze in the juice. Add the olive oil and stir. Add the herbs, salt and pepper. Stir everything together.

Chill the spread for 30 minutes or more. Taste and adjust the salt, pepper and lemon juice as needed.

To serve, put the spread in a bowl and drizzle olive oil over it.

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