hotchili-ricotta-spread-8 I finally did it! I copy cat-ed one of my favorite spreads. Most of you won’t really know what I’m talking about, but some of you who live in Germany and use to shop at Alnatura ( grocery store similar to Whole Foods) might know Scharfe Käthte – cream cheese spread seasoned with chili, garlic and other spices. I couldn’t really find a recipe so I made up my own, using ingredients I thought would create a taste similar to the one I’m craving since 20 months.  This soft, but very spicy spread is great on rye or sourdough bread, but you can also use it with crackers or pair it my favorite way – with roasted potatoes. Just try it, such a delicious easy dinner. Hot Chili-Ricotta Spread is more a rustic spread to eat with really good, artisan bread than something light to dip with vegetables. And I had to say, I’m pretty satisfied how it turned out, it’s a little bit less hot than the original, next time I’m going full power, for the first attempt, I’m happy with the result.  So happy that the half is already gone. The preparation is actually super easy, but as I wanted to used home-made chili oil it took a bit – the oil needs time to be infused with all the flavors. Don’t be intimidated by this step, you can use the oil for so many other things too. It’s a great staple to jazz up your salads & pasta.

hotchili-ricotta-spread-11 Chili & Spices Infused Oil
– 2 cups olive oil
– 4 peeled garlic cloves
– 2 tbsp fresh rosemary needles
– 2 tbs chili flakes

Place all ingredients into a small glass bottle or a glass jar and let it sit for at least 4 days. The longer you infuse the oil the spicier it will be.

hotchili-ricotta-spread-1 Hot Chili-Ricotta Spread
– 4 full tbsp ricotta
– 2 full tbsp cream cheese
– 5 tbsp hot chili oil
– 3 tbsp minced roasted red pepper ( mine was from Trader Joe’s and if you take out like 2 peppers that will be enough to mince 3 table spoons)
– 1 garlic clove, minced
– pinch salt

1. Mix minced red pepper and minced garlic together.

2. Place ricotta, cream cheese, 2 tbsp chili oil and 2 tbsp red pepper/garlic mix into a bowl and mix with a fork.

3. Pour the spread into a plastic or glass container, top with the remaining red pepper/garlic mix and chili oil and refrigerate. Before using just stir a bit, but not too much.

The spread can last up to 5 days when refrigerated.

hotchili-ricotta-spread-top hotchili-ricotta-spread-3 hotchili-ricotta-spread-4 Enjoy!

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7 Responses
  • Simone Anne
    January 21, 2014

    Gosh, this is so pretty!! Ahh. :) Looks delicious, too.

  • Simone Anne
    January 21, 2014

    p.s. I adore that checkered tablecloth!!

  • Valerie | Lily on Fillmore
    January 22, 2014

    super excited about stumbling upon your blog– what gorgeous images, and that spread looks incredible!

    followed you on bloglovin. don’t mind me while i peruse your old posts…

    xx, valerie at lily on fillmore

    • Ana Kamin
      February 3, 2014

      Oh thank you so much Valerie. So glad you like it! :) Going to check out your blog too. :)

  • camila
    January 23, 2014

    I have to try this! it look delicious, I am new to blogging… i stumbled upon your blog looking for ideas to decorate with plants, I love it!

    • Ana Kamin
      February 3, 2014

      Yeah give it a try, it#s super easy. And I’m glad you like my blog too! :)

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