We had a small dinner party recently, and I thought this spread would be a beautiful appetizer for showcasing some of the fresh herbs that are really starting to take off in our garden. It was also a perfect match for the warmer weather we've been having - light and fresh, yet luscious. Because I was pressed for a time, I used a container of store-bought part skim ricotta, but making my own (
click here) would have been even better. To keep it delicate, use part skim ricotta. For a slightly heavier spread, go with whole milk ricotta.
15 oz. ricotta cheese (1 container if using store-bought)
5 tsp. chopped fresh oregano (I used Greek)
5 tsp. snipped fresh chives
4 tsp. minced fresh parsley
1 small clove garlic, finely minced
sea salt to taste
sliced rustic country bread to serve
Combine all ingredients in a bowl and refrigerate for at least an hour before serving. Serve with fresh, warm bread.
Posts
