Friday, April 12, 2013

Herbed Ricotta Spread with Toasted Bread

A quick note: This was one of my very first blog posts, almost two years ago to the day. I looked back over it recently and noticed some of the awful pictures. So, I decided to reshoot some finished pictures and then repost this. It's a versatile and oh-so-simple recipe. I hope you enjoy!

I was inspired to make this after viewing my good friend Jourdan's blog. She served this with an amazing vegetable soup with chicken and cheese tortellini, which I immediately tried and loved. Jourdan used Jimmy John's loaves while I grabbed a loaf of French bread while I was at the store. This was delicous with the soup, but John and I have enjoyed it with so much more. We love this as an afternoon snack - with crackers! - or with any simple dinner. The best part is the that by using a low-fat ricotta cheese you have a filling and healthy snack/meal addition! :)

Herbed Ricotta Spread with Toasted Bread
Recipe via Jourdan Leigh in the kitchen
Easily serves many people or just a few 

*French bread or another loafed bread, sliced
*extra virgin olive oil
*salt and pepper
*low-fat ricotta (though regular would work fine)
*herbs (I used "Herbs Provence" from my spice rack) 


*Lightly brush each slice of bread with olive oil (both sides) and sprinkle with salt and pepper.

*Place bread slices onto preheated grill pan (mine was on medium to medium-high - electric stove). Toast each side until golden brown and slightly crispy on the outside.

*While bread is toasting, mix desired amount of ricotta cheese with herbs. Sprinkle and taste to achieve desired ratio and flavor.

*When bread is done, lightly cover each slice with herbed ricotta, or allow everyone to serve themselves. Delicious! :)

Bread sliced, ricotta dip made, and olive oil ready to be brushed on each side of the bread.

Bread toasting on the flat side of the grill pan. I'm sure a regular skillet pan would work fine.
perfect as an appetizer, snack or side dish to an entree


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