Chèvre & Ricotta Spread Recipe

This modern take on an old-fashioned cheese ball is a quicker and simpler to make.

3 oz. ricotta cheese (about 1/2 cup)
1-1/2 oz. creamy chèvre (goat cheese)
2 large basil leaves, finely chopped
2 tbsp finely chopped sundried tomatoes
2 tbsp chopped walnuts
2 or 3 grindings black pepper
1 to 2 tsp extra virgin olive oil (for drizzling)
Chopped basil and pepper (for garnish)
Ripe pear slices tossed in fresh lemon juice or crackers (for serving)


Step 1: Using a fork, mash together the two cheeses in a bowl until blended. Mix in the remaining ingredients, except the olive oil.

Step 2: Line a 3″-diameter round ramekin with plastic wrap. Spoon cheese mixture into ramekin. Press in gently with the back of the spoon, smoothing out the surface.

Step 3: Unmould the cheese onto a serving dish by inverting ramekin and pulling gently at the plastic wrap. Discard plastic wrap. Drizzle cheese mold with olive oil. Serve with ripe pear slices or crackers.

© R