Baked Ricotta
By Chef John Ash
This makes a rich warm cheese dip with a light, airy, soufflé-like texture – perfect for any occasion. Also delicious served to top a salad, pasta or whatever. My favorite ricotta is from Bellwether Farms, which you’ll find in good cheese shops. Easy to make and delicious with any of the Sonoma-Cutrer wine.
Serves 1
Total Time 45 minutes
Prep Time 15 minutes
Difficulty Level Easy
Ingredients
2 c whole milk ricotta (not skim or fat reduced)
1 c 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 tsp fresh oregano leaves, finely minced
1/4 tsp crushed red pepper flakes
Butter for the baking dish
Directions
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.
