Recipe: Ricotta Spread with Fines Herbes Blend

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


  1. Finely chop the herbs. Remove the parsley and tarragon stems before chopping the leaves.
  2. In a small bowl, combine the ricotta, oil and herbs and mix well.
  3. Salt and pepper to taste.

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