BAKED RICOTTA WITH LEMON AND HERBS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
BAKED RICOTTA WITH GARLIC AND HERBS
Make and share this Baked Ricotta With Garlic and Herbs recipe from Food.com.
Provided by Maiya
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Coat a 1-quart casserole with the olive oil.
- In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream.
- Transfer to the casserole. Bake uncovered, for about 15 minutes until the cheese is creamy and hot. Serve with the French bread slices.
Nutrition Facts : Calories 203.7, Fat 9.4, SaturatedFat 4.9, Cholesterol 27.7, Sodium 460.6, Carbohydrate 21.4, Fiber 1.2, Sugar 0.2, Protein 8.1
BAKED RICOTTA ORECCHIETTE
Baked ricotta honestly rivals the whole baked feta thing. It's such a simple, easy-to-make dish that's so delicious. Garnish with fresh herbs and/or some freshly grated Grana Padano cheese. Enjoy!
Provided by Jonathan Charbz
Categories Pasta Main Dishes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
- Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
- Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
- Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.
Nutrition Facts : Calories 722.1 calories, Carbohydrate 100 g, Cholesterol 33 mg, Fat 24.6 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 7.3 g, Sodium 185.5 mg, Sugar 4.9 g
BAKED HERBED RICOTTA
Make and share this Baked Herbed Ricotta recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lighly oil a 4 cup souffle or baking dish.
- Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
- Bake 15 minutes. Serve with toasts.
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