Ricotta Goat Cheese Spread With Sun Dried Tomato Salsa

6 people
15 min

This has got to be one of my favorite appetizers that can be prepared in a jiffy. I serve it year round, but I especially like it during the holiday season. Loaded with flavor, the combination of the cheeses paired with the sun dried tomato salsa makes this a winning appetizer recipe.

It doesn't take long to prepare, and certainly makes a statement on the table for happy hour, no matter what time that is. Serve with crackers on the side.

How about this, if you have some leftovers, why not serve it for brunch. Simply toast a piece of bread, spread the cheese, then spoon on the salsa, and then top it off with a poached egg for the brunch win!!

It's just a delicious recipe!

Ricotta Goat Cheese Spread With Sun Dried Tomato Salsa
Recipe details
  • 6  people
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1 cup fresh or whole milk ricotta cheese
  • 3 ounces goat cheese I prefer herbed goat cheese
  • 2 Tablespoons half and half
  • 1/3 cup sun dried tomatoes packed in olive oil
  • 1/2 cup grape tomatoes
  • 1 shallot finely minced
  • 3 cloves garlic minced
  • 1/2 teaspoon fresh thyme leaves
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

In a food processor, combine the ricotta and goat cheeses. Add the half and half.
Process until softened and completely blended and smooth.
Transfer to a bowl. Cover and refrigerate.
Chop the sun-dried tomatoes finely, and place in a bowl.
Cut the grape tomatoes into quarters and add to the sun-dried tomatoes.
Add the minced shallot, thyme and garlic to the sun-dried tomatoes, and pour olive oil over.
Stir mixture and season with salt and pepper to taste.
Cover and refrigerate for at least an hour.
To serve, mound the cheese spread on one side of a serving plate. Spoon the sun-dried tomato salsa around the edge of the cheese mound.
Serve with crackers.
Farmhouse 1820
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