Goat Cheese and Ricotta Spread with Blasted Broccoli

Photo by Michael Piazza

Here’s a variation on my recipe for Blasted Broccoli and Goat Cheese Toasts with Lemon Zest, just without the toasts. I like the mildness of the ricotta, but if you don’t have any on hand, try using labne or Greek yogurt instead (it will be tangier), or perhaps even cottage cheese (which will be looser and curdier).

This doubles as a great dip with crudités or pita chips, and of course as a spread for all manner of roasted vegetable sandwiches. If you’re substituting this for the plain goat cheese on the toasts, use about ¼ cup for each.

Makes about 2 cups

5 ounces fresh goat cheese (about 2/3 cup), at room temperature
8 ounces fresh ricotta cheese (1 cup), preferably whole milk
3 tablespoons extra-virgin olive oil plus more for drizzling
1 tablespoon finely grated lemon zest plus more for garnish
1 tablespoon lemon juice
¼ cup minced shallots (about 1 medium)
¼ cup chopped fresh parsley leaves plus more for garnish
Sea salt and freshly ground black pepper, to taste
1 recipe Basic Blasted Broccoli, hot from the oven

Whisk all the ingredients (except Blasted Broccoli) in a medium bowl until uniform and smooth; rest for at least 15 minutes for flavors to meld. Taste and adjust the seasoning with salt and pepper if necessary.

On a large serving platter, spread the cheese mixture to the edges, drizzle with some more olive oil and arrange the Blasted Broccoli on top. Garnish with the remaining parsley and lemon zest, some more salt and pepper and another drizzle of olive oil.

Serve immediately.

This recipe appeared in the Fall 2019 issue as part of a larger story, Unabashed Broccoli Boosterism.