Recipe by John Ash
This makes a rich warm cheese dip with a light, airy, soufflé-like texture that can’t be beat for any occasion. In addition to crudités, it’s delicious served to top a salad, pasta or whatever.
2 cups whole milk ricotta (not skim or fat reduced)
1 cup freshly grated Parmesan cheese (not out of the green can!)
1 large egg, lightly beaten
1 medium clove of garlic, peeled and minced or pressed
1 teaspoon fresh oregano leaves, finely minced, or 1/4 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
Butter for the baking dish
Preheat the oven to 400°F. Generously butter a 2-cup baking dish or piece of oven-safe pottery and set it aside.
With a food processor add all ingredients except butter and pulse until smooth. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown. Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.