Ricotta & Goat Cheese Spread With Sun-Dried Tomato Salsa

15 servings
1 hr 10 min

This appetizer is one of my favorites to make, especially when we're entertaining. The holiday season, especially. The combination of herb goat cheese and ricotta creates a creamy and tangy treat. It's a duo of cheeses that one wouldn't think to combine, until now. Pairing the ricotta goat cheese spread with the sun-dried tomato salsa is perfect. Serve Herb Goat Cheese and Ricotta Spread with Sun-Dried Tomato Salsa as an appetizer before your Thanksgiving meal, or serve it at your holiday cocktail party. You can accompany this dish with cubes of bread, or savory crackers. It's super easy, impressive, and oh so delicious!

Ricotta & Goat Cheese Spread With Sun-Dried Tomato Salsa
Recipe details
  • 15  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 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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