Lemon Thyme and Ginger

Cheese and Chive Herb Bread

Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.

Cheese and Chives Herb Bread

Cheese and Chive Herb Bread recipe

The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.

Cheese and Chive Herb Bread recipe

Cheese and Chive Herb Bread recipe

I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.

Cheese and Chive Herb Bread recipe

This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.

Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.

Cheese and Chive Herb Bread recipe

As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.

Cheese and Chive Herb Bread recipe

More appetizer ideas:

Crispy Potato Skins- 2 ways

Spinach Artichoke Dip with Bacon

Asparagus with Orange Mayo

Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.

I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.

Cheese and Chive Herb Bread recipe

Cheesy Herb Bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Snack or appetizer

Cuisine: French - American

About 12-14 slices

Serving Size: 1 slice of bread

Cheesy Herb Bread

A savory quick bread filled with cheese and fresh herbs makes for a wonderful snack or appetizer. This pairs exceptionally well served with chilled wine or cold beer.

This recipe is adaptable to suit any mood or taste. Cheddar, Swiss, Parmesan or other hard cheeses are great fillers with a variety of fresh herbs. I like chives with lemon thyme, but basil or any combination of herbs will taste great. Anything goes with this bread.

The recipe is slightly adapted form Savory Cheddar-Chive Bread by Dorie Greenspan on www.seriouseas.com


  • 1 3/4 cup (268 g) All-purpose flour
  • 1 TB Baking powder
  • 1/2 to 1 tsp Kosher salt (amount of salt depends on the cheese and other add ins)
  • 1/4 tsp fresh ground white pepper
  • 3 large eggs, room temperature
  • 1/3 cup (75 ml) whole milk, room temperature
  • 1/3 cup (75 ml) extra virgin olive oil
  • 3 oz (75 g) coarsely grated cheese like Gruyere or cheddar
  • 2 oz (50 g) diced cheese like Gruyere or cheddar
  • 1/2 cup (125 ml) minced chives or other herbs
  • 1 - 2 TB chopped lemon thyme


  1. Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
  3. In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
  4. Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
  5. Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
  6. Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
  7. Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
  8. Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Creamy Homemade Ricotta Cheese

Why make ricotta cheese and add one more thing to do in your busy day? Is it really necessary to make ricotta cheese if I am already making a lasagna that takes too long? The answer is an unflappable yes because the taste is 100 times better than store-bought. Ricotta cheese bought in grocery stores tastes gummy, gritty, and filled with additives to prevent the whey and curds from separating. Ricotta should have a pure milk flavor, not a chemical flavor.

Creamy Homemade Ricotta recipe

Another good reason to make homemade ricotta is a small gesture, but a good one. Sourcing milk from small farms will reduce your carbon footprint. Additionally, milk from cows that are allowed to graze, eat a natural diet of grass, and produce hormone and antibiotic free milk, tastes better and is better for our health. Further, clean farming practices and less plastic containers in the world will ultimately make it a healthier and cleaner place.

Creamy Homemade Ricotta recipe

Creamy Homemade Ricotta recipe

I wanted to share this recipe because it is so simple and quick. If you are at all skeptical about starting another project, I believe this is a great way to ease into making ricotta cheese. The recipe makes a small batch, enough to use in pancakes, or to make one of my favorite appetizers, ricotta with lemon zest, mint and honey spread on toasted bread.

Creamy Homemade Ricotta Recipe

This recipe is from the cookbook, Food Lab by J. Kenji Lopez-Alt. Additionally, Kenji is the founder of the website, Serious Eats, which I reference a lot. He is all about the science of cooking and puts recipes through rigorous testing to come up with the best practice to produce the tastiest results. This recipe will produce about 1 cup of fresh ricotta and could take 5-15 minutes from start to finish. Another easy bonus is, it is prepared in the microwave.

Creamy Homemade Ricotta recipe

However, the recipe is not without its challenges. When I first made it, the bowl I used barely fit inside my microwave. I believe the lack of space around the bowl made an unevenness in the way the milk heated up. The temperature of the milk between the top and bottom of the bowl differed by 10 – 15 degrees. This resulted in producing less ricotta from the quart of milk than the recipe indicated. The next time I made the recipe in the microwave, I used a Pyrex mixing bowl and had better results.

Creamy Homemade Ricotta recipe

Keys to Success making Ricotta

You will need an instant read thermometer. Getting the milk to 165F is crucial to making ricotta. It’s important to make sure that the milk doesn’t get too hot and start to boil.

Do not use ultra pasteurized milk. The milk carton label must inform the consumer of the type of pasteurization process. All organic milk sold in the grocery store is ultra pasteurized. This is done to make sure the milk has a longer shelf life. Ultra pasteurized milk will not turn into ricotta cheese since the good bacteria needed to help create the curds is non-existent.

Distilled vinegar produces the cleanest taste. Lemon juice will give the ricotta a distinct lemon flavor. Regardless of which acid you use, the flavors in warm and freshly made ricotta were more pronounced. The flavors mellowed after sitting in the refrigerator overnight. The ricotta became drier overnight as well.

A microwave safe bowl with a wider mouth had better results than an 2 quart liquid measuring cup. Additionally, remember that this won’t work exactly the same across all microwaves.

Creamy Homemade Ricotta reicpe

Creamy Homemade Ricotta recipe
What to make with fresh Ricotta?

Mix one cup of ricotta cheese with zest of one lemon and 1-2 tablespoons of minced fresh mint. Spread the cheese on toasted baguette and drizzle with honey. It is a creamy, bright and slightly sweet appetizer plus it is easy to prepare.

Creamy Homemade Ricotta recipe

Creamy Homemade Ricotta Cheese

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

1 cup ricotta

A simple recipe for homemade ricotta and finished in about 5 - 7 minutes. It produces a creamy ricotta, perfect as a spread on toast. (See blog post for ricotta spread recipe). It is a great recipe to use and get familiar with the ricotta making process.

This is a recipe from The Food Lab by J. Kenji Lopez-Alt.


  • 4 cups/ 1 liter whole milk (not ultra-pasteurized)
  • ½ tsp Kosher salt
  • ¼ cup distilled vinegar or fresh squeezed lemon juice (about 2 lemons)


  1. Line a fine mesh strainer with a double layer of cheesecloth and place the strainer over a large and deep bowl. Set aside.
  2. Place all the ingredients in a microwave safe bowl. Gently stir. Use a bowl with a 2-quarts capacity. Place the bowl in the microwave and turn on high for 4-5 minutes.
  3. Check the temperature of the milk, if it is not 165˚F / 74˚C, continue to microwave checking every minute or 30 seconds until the milk reaches 165˚F / 74˚C. You will see the milk curdle and the liquid (whey) become clearer and separate from the curds. If the liquid is milky and without a clear separation between the whey and the curds, the ricotta is not finished. There is a 165˚F/ 74˚C to 180˚F / 82˚C temperature window to work in.
  4. Once the milk/ricotta cheese reached the desired temperature, take the bowl out of the microwave and lightly stir for a few seconds.
  5. Use a spider or slotted spoon to scoop out the curds into a cheese cloth lined strainer. Scoop out as much of the curds as possible, then gently pour the remaining liquid into the strainer. Drain the ricotta to your desired texture. 5 minutes will have the creamiest and moist texture. 15-20 minutes will produce a texture that is spreadable and slightly moist. 2 hours or refrigerated overnight, will produce dry and crumbly curds.


This recipe can be made on the stove top in a large saucepan. Add all the ingredients into a medium saucepan with the heat set at medium to medium-low. Stir the milk constantly and gradually heat the milk to 165F / 74C. Continue as directed to drain the whey.

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