Bread means nothing to me unless topped by a yummy spread. You can have a sweet or savory spread for different occasions. A sweet spread for the breakfast is great, but as an appetizer I always prefer a savory taste. Today, I want to share this hot ricotta and corn spread recipe with you. It is a really fast and appetizing savory spread recipe.
Actually I didn’t have a plan to make and shoot a recipe today . It all started when I realized the ricotta cheese in the fridge was best before the next day, so I decided to make something. I roughly remember my mother making a similar spread: she used some spices to have a richer flavor. But this recipe is 50 % my mother’s, 50 % improvisation.
All the greens in this recipe are fresh. I think there is no point in using dried mint, or other spices when we are in spring, which is the best time to enjoy fresh greens. As the corn fields need some more sunshine to be ready for the first harvest of the year, I had to use canned sweet corn. Not a big problem, I think they are sweeter in fact!
As for the preparation, I don’t have much to say. Chop and mix the herbs with the cheese, brush some olive oil and bake for 10-15 minutes. I used a rather small sized toasted bread and I had enough spread for 12 slices, but of course you may use larger but fever slices.
This hot ricotta and corn spread recipe is ideal when you need to prepare something fast. Making different variations by adding or omitting some spices or veggies gives you the chance to make it special for anyone. Don’t forget to replace hot chili with something sweeter for the kids!