Ingredients Jump to Instructions ↓

  1. 1/2 cup whole milk ricotta

  2. 1/2 cup cream cheese, softened

  3. 1 1/2 teaspoons finely chopped chives

  4. 1 1/2 teaspoons finely chopped parsley

  5. 1/2 teaspoon finely chopped tarragon leaves

  6. 1 teaspoon finely chopped shallots

  7. 1/2 teaspoon minced garlic

  8. 1 tablespoon unsalted butter, softened

  9. 3/4 teaspoon sherry vinegar

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon ground white pepper

Instructions Jump to Ingredients ↑

  1. Place the ricotta in a fine mesh strainer set over a bowl. Press down with the back of a spoon to extract as much liquid as possible. Refrigerate until well drained, about 2 hours. Place in a food processor and process until smooth, about 30 seconds. Add the remaining ingredients and pulse to blend, being careful not to over process. † Transfer to a piece of plastic and shape into a log. Wrap tightly and refrigerate until firm, about 2 hours. (Alternately, spoon the cheese into a small decorative bowl, smoothing the top, to serve as a dip.) The cheese will keep, refrigerated, for up to 5 days. † Yield : about 3/4 cup


Send feedback