Roasted Broccoli and Ricotta Spread

  Contributing Chef- Abby Reibman- Author of  The Desk and The Stove

This easy and delicious spread is fantastic with toasted baguette.  It’s a creative way to eat one of my least favorite vegetables (seriously, what kid didn’t struggle with this one). Now, I can’t get enough of it – and neither will you and your guests once you try it.  Dip into this tasty treat at once! You won’t regret it.


1 head of broccoli, trimmed and cut into small pieces
1-2 cloves of garlic, peeled and crushed with the heel of your knife
squeeze of lemon juice
½ cup ricotta cheese
½ cup gruyere cheese, plus more for garnish
chopped parsley for garnish
20 small black-pitted olives
olive oil
salt, pepper and red pepper flakes


1-    Season the broccoli with salt, pepper, a pinch of red pepper flakes, a squeeze of lemon juice and olive oil and put them into a baking dish with the crushed garlic clove. Roast in the oven at 350 degrees for 15 min or until very soft and tender.

2-    Blend together the broccoli, garlic and Gruyere cheese in a food processor until smooth.  Add in the ricotta and mix together. Taste and adjust seasonings.  Garnish with chopped parsley and the black-pitted olives.

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