Savory Baked Ricotta

Savory Baked Ricotta

prep time

minutes
cook time

minute
servings
12

Ingredients










Cooking Instructions

1

Heat oven to 350°F. Spray 9-inch square baking dish with cooking spray. Line dish with nonstick foil or parchment paper, allowing 1-inch overhang on two sides. In large bowl, beat ricotta, parmesan, cream, eggs and 1 tablespoon olive oil with wire whisk until blended. Spread evenly in baking dish; cover tightly with foil. Bake 50 minutes or until mixture is set. Cool completely at room temperature. Refrigerate 30 to 60 minutes or until firm. Brush top with remaining olive oil and sprinkle with kosher salt. Lift from pan using parchment overhang. Cut into 3x4-inch rectangles. Serve with bread, olives and chiles or accompaniments of your choice.


Ingredients










Cooking Instructions

1

Heat oven to 350°F. Spray 9-inch square baking dish with cooking spray. Line dish with nonstick foil or parchment paper, allowing 1-inch overhang on two sides. In large bowl, beat ricotta, parmesan, cream, eggs and 1 tablespoon olive oil with wire whisk until blended. Spread evenly in baking dish; cover tightly with foil. Bake 50 minutes or until mixture is set. Cool completely at room temperature. Refrigerate 30 to 60 minutes or until firm. Brush top with remaining olive oil and sprinkle with kosher salt. Lift from pan using parchment overhang. Cut into 3x4-inch rectangles. Serve with bread, olives and chiles or accompaniments of your choice.


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