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    You are in: Home / Recipes / Garden Bread With Ricotta-olive Spread Recipe
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    Garden Bread With Ricotta-olive Spread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    cookielookie123's Note:

    This is a full bodied bread, freezes well and is delicious with the spread here or any type of seasoned butter. I wrapped mini loaves in holiday saran and put the spread into decorated baby food jars for Christmas gifts one year. Everyone loved them and asked for the recipe.

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    Units: US | Metric

    Garden Bread

    Ricotta and Olive Spread


    1. 1
      For the Bread: Preheat the oven to 350 degrees F.
    2. 2
      Lightly grease 2-4x8" loaf pans and set aside.
    3. 3
      Into a large bowl, sift together the flour, baking powder, salt and baking soda.
    4. 4
      In a small bowl, whisk together the buttermilk, eggs, sugar, and oil.
    5. 5
      Add to the dry ingredients and whisk to combine.
    6. 6
      Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic.
    7. 7
      Add the cheese and stir to combine.
    8. 8
      Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
    9. 9
      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.
    10. 10
      Add the olives and spinach leaves, pulse to blend.
    11. 11
      Adjust seasoning, to taste.
    12. 12
      Spread on freshly sliced bread or grill slices and top with spread.

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    Ratings & Reviews:


    Nutritional Facts for Garden Bread With Ricotta-olive Spread

    Serving Size: 1 (1339 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1166.5
    Calories from Fat 442
    Total Fat 49.2 g
    Saturated Fat 21.2 g
    Cholesterol 311.5 mg
    Sodium 3425.3 mg
    Total Carbohydrate 142.4 g
    Dietary Fiber 23.0 g
    Sugars 15.4 g
    Protein 52.6 g

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