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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - low-fat ricotta cheese
  • 3 ounces - fresh goat cheese
  • 1/3 cups - sun-dried tomatoes, dry packed
  • 2 cloves - garlic, minced
  • 2 - to 3 Roma tomatoes, seeded and diced
  • 1/4 cups - chopped fresh basil leaves
  • 1 tablespoons - extra-virgin olive oil
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 1 tablespoons - pine nuts, toasted
  • - basil leaves for garnish, optional
  • 30 - reduced-fat, whole-wheat crackers, for serving with
  • Directions:

    Place ricotta and goat cheese in bowl; beat with a mixer until smooth. Spread cheese mixture evenly in a small shallow dish; cover and refrigerate.

    Using kitchen shears, cut dried tomato into small pieces. Cover with boiling water and allow to stand 20 to 30 minutes or until softened. Drain well on paper towels.

    Combine sun-dried tomatoes, garlic, Roma tomatoes, basil, olive oil, salt and pepper. Toss gently to blend, then spoon evenly over cheese.

    Sprinkle with pine nuts. Garnish with fresh basil. Serve with crackers.

    Brief Description

    Low-fat ricotta cheese lightens this festive cheese spread with goat cheese, sun-dried tomatoes, garlic and basil.

    Main Ingredient:

    ricotta cheese

    Category:  Cold Dips

    Cuisine:  American

    Prep Time: 45 min


    For a taste twist, try smoke-flavored sun-dried tomatoes.

    Per serving: Calories 193 (41% fat), Fat 9 g (4 g sat.), Cholesterol 24 mg, Sodium 602 mg, Fiber 2 g, Carbohydrates 17 g, Protein 11 g.


    Kansas City Star

    Posted By:


    Posted On:

    March 10, 2016

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