RICOTTA AND PARMESAN SPREAD RECIPE - (4.4/5)
Provided by cindygwest
Number Of Ingredients 10
Steps:
- For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper. (If the spread seems a little dry, stir in olive oil.) 2.Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours. 3.For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside. 4.Serve with cooled toast slices and vegetable dippers.
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
BAKED CHICKEN PARMESAN DIP
I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 9h
Yield 10
Number Of Ingredients 16
Steps:
- Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken with salt, pepper, and cayenne.
- Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
- Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
- Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
- Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
- Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
- Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 12.8 g, Cholesterol 74.1 mg, Fat 24.7 g, Fiber 1.3 g, Protein 26.7 g, SaturatedFat 10.6 g, Sodium 635.2 mg, Sugar 4.9 g
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- For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425°F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside.
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