Garden Bread With Ricotta-olive Spread Recipe

Name: Garden Bread With Ricotta-olive Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 ½ cups whole wheat flour; 2 teaspoons baking powder; 1 ½ teaspoons salt; ½ teaspoon baking soda; 1 ¼ cups buttermilk; 2 large eggs, beaten; 1 tablespoon granulated sugar; ¾ cup coarsely chopped sun-dried tomato packed in oil, reserve 2 t oil (I dehydrated fresh tomatoes from the garden and used extra virgin olive oil); 1 cup fresh ricotta, drained; 2 ounces cream cheese, softened; 1 tablespoon extra virgin olive oil; ½ teaspoon minced garlic; ½ teaspoon fresh lemon juice; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 3 tablespoons chopped kalamata olives or 3 tablespoons plain black olives; 6 ounces Baby Spinach, rinsed and spun dry,stems removed

Servings: persons

1 cup whole wheat flour
1 ½ cups whole wheat flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ¼ cups buttermilk
2 large eggs, beaten
1 tablespoon granulated sugar
¾ cup coarsely chopped sun-dried tomato packed in oil, reserve 2 t oil (I dehydrated fresh tomatoes from the garden and used extra virgin olive oil)
1 cup fresh ricotta, drained
2 ounces cream cheese, softened
1 tablespoon extra virgin olive oil
½ teaspoon minced garlic
½ teaspoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
3 tablespoons chopped kalamata olives or 3 tablespoons plain black olives
6 ounces Baby Spinach, rinsed and spun dry,stems removed

1
["For the Bread: Preheat the oven to 350 degrees F.", "Lightly grease 2-4x8"" loaf pans and set aside.", "Into a large bowl, sift together the flour, baking powder, salt and baking soda.", "In a small bowl, whisk together the buttermilk, eggs, sugar, and oil.", "Add to the dry ingredients and whisk to combine.", "Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.", "Add the cheese and stir to combine.", "Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.", "For the Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth.", "Add the olives and spinach leaves, pulse to blend.", "Adjust seasoning, to taste.", "Spread on freshly sliced bread or grill slices and top with spread."]

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 ½ cups whole wheat flour, 2 teaspoons baking powder, 1 ½ teaspoons salt, and more.

Yes, Garden Bread With Ricotta-olive Spread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garden Bread With Ricotta-olive Spread

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