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Ricotta & Goat Cheese Spread with Sun-Dried Tomato Salsa

Course Appetizer
Author Be Fed Again

Ingredients

  • 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

Instructions

  • FOR THE GOAT CHEESE AND RICOTTA SPREAD:
  • 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.
  • FOR THE SUN-DRIED TOMATO SALSA:
  • 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.