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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.

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    Serves 1

    Total Time 45 minutes

    Prep Time 15 minutes

    Difficulty Level Easy


    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


    1. Preheat the oven to 400°F. Generously butter a 2 cup baking dish or piece of oven-safe pottery and set it aside.

    2. 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.

    3. Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.

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