Ricotta and Parmesan Spread
Ingredients
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1 (15-16 ounce) container whole milk ricotta cheese
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¾ cup finely shredded Parmesan cheese (3 oz.)
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¼ cup snipped fresh basil
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2 tablespoon snipped fresh oregano
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2 tablespoon snipped fresh chives
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1 tablespoon lemon juice
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1 teaspoon cracked black pepper
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1/2 teaspoon kosher salt or 1/4 tsp. regular salt
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1 teaspoon olive oil (optional)
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1 8 ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices and/or assorted vegetable dippers
Directions
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In a bowl beat ricotta on medium 2 minutes. Add Parmesan. Beat until combined. Stir in next six ingredients (through salt). (If the spread seems a little dry, stir in olive oil.) Cover and chill 1 hour or up to 12 hours.
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Preheat oven to 425°F. Place bread slices on a large baking sheet. Bake about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted; let cool. Serve spread with cooled toast slices and/or vegetable dippers.
Nutrition Facts (per serving)
| 110 | Calories |
| 6g | Fat |
| 9g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 110.3 | |
| % Daily Value * | |
| Total Fat 5.5g | 7% |
| Saturated Fat 3.2g | 16% |
| Cholesterol 17.4mg | 6% |
| Sodium 237.4mg | 10% |
| Total Carbohydrate 8.6g | 3% |
| Dietary Fiber 0.4g | 1% |
| Total Sugars 0.8g | |
| Protein 6.6g | 13% |
| Vitamin D 0.1mcg | 0% |
| Vitamin C 0.9mg | 1% |
| Calcium 131.9mg | 10% |
| Iron 0.8mg | 4% |
| Potassium 56.5mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 3.8IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 1g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 6.7mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 461.8kJ | |
| Fluoride, F 0mcg | |
| Folate, total 21.9mcg | |
| Glutamic acid 1.2g | |
| Glycine 0.1g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.6g | |
| Methionine 0.1g | |
| Magnesium, Mg 11.3mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.7mg | |
| Phosphorus, P 97mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.3g | |
| Phytosterols 0.8mg | |
| Proline 0.5g | |
| Retinol 43mcg | |
| Selenium, Se 9.2mcg | |
| Serine 0.3g | |
| Starch 6.3g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.1mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.3g | |
| Valine 0.3g | |
| Vitamin A, IU 215.8IU | |
| Vitamin A, RAE 46.6mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 3.2mcg | |
| Water 26.8g | |
| Zinc, Zn 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.