This classic French herb blend lends itself to spring vegetables, spread over crostini, or cooked into omelets. Just don’t expose this to too much heat; the delicate flavors will dissipate quickly!
- 1 cup ricotta cheese
- 1 cup fresh herbs, finely chopped (equal parts chervil, tarragon, chives and parsley)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Finely chop the herbs. Remove the parsley and tarragon stems before chopping the leaves.
- In a small bowl, combine the ricotta, oil and herbs and mix well.
- Salt and pepper to taste.