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Bruschetta with Ricotta-Lemon Spread


This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.

  • Yield: Makes about 1 cup

Source: Mad Hungry, Episode 1101


  • 1 baguette, sliced on bias
  • 1 clove garlic
  • 1 cup ricotta cheese
  • 2 teaspoons finely grated lemon zest
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh oregano, finely chopped


  1. Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.

  2. Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

Reviews Add a comment

  • animallover49
    15 FEB, 2012
    This is amazing. Fresh ricotta makes the big difference. I served with roasted veggies and bread. Yummy!
  • JannetteB
    29 SEP, 2011
    I agree! Thank you!!!
  • MS12126906
    29 SEP, 2011
    The recipe looks great, but there is no "print" button to make a copy:(