Place the ricotta in a medium mixing bowl. Break the Vermont goat cheese into small pieces and add to the bowl. If your mozzarella is in a ball, shred or tear it into small pieces so it incorporates evenly.

Add the grated Parmesan to the bowl. Reserve a tablespoon of Parmesan for sprinkling at the end if you like a visible finish.

Drizzle in 1 tablespoon extra-virgin olive oil, add the lemon zest (if using), the 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.

Using a rubber spatula or wooden spoon, fold the cheeses together gently until evenly combined but still slightly textured — you want a creamy spread with small pockets of mozzarella and goat cheese rather than a completely homogeneous paste. Taste and adjust seasoning: add up to another 1/4 teaspoon salt or more pepper if desired.

If you prefer a silkier texture, pulse the mixture 1–2 times in a food processor just until smoothed; avoid overprocessing or the mixture will become too loose.

Assemble & Serve

Transfer the blended cheese mixture to a shallow serving bowl or spread it on a platter in a roughly 1/2-inch layer.

Sprinkle the reserved tablespoon of grated Parmesan over the top and finish with the chopped fresh basil or parsley.

Drizzle a light stream of extra-virgin olive oil (about 1/2 teaspoon) over the surface and, if using, a thin ribbon of honey for contrast.

Season with an additional pinch of cracked black pepper for presentation.

Serve immediately with toasted gluten-free bread or crostini. Leftovers can be covered and refrigerated for up to 3 days — let sit at room temperature 20–30 minutes before serving to return to creamy texture.