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© Meredith Corporation. All rights reserved. Used with permission.
For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt and pepper. (If the spread seems a little dry, stir in olive oil.)
Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425°F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside.
Serve spread with cooled toast slices and vegetable dippers.