Baked Ricotta
Ever have those days when you have a tub of ricotta that’s about to expire so you go to Google to see how you can use it (other than by making a lasagna)? I did. ? And what I turned that ricotta into was YUM!!!
This one came from Baked Ricotta Recipe – An Italian in my Kitchen.
Ingredients
- 1 ½ cups ricotta
- 1 large egg
- ¼ cup + 1 tablespoon freshly grated parmesan cheese (divided)
- 1/2 t oregano
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1 T olive oil
Tomato Topping
- 10 grape or cherry tomatoes (chopped)
- 3-4 fresh basil leaves (I substituted with dry basil and it worked perfectly)
- 1/2 toregano
- 1-2 pinches salt
- 2-4 T olive oil
Instructions
Pre-heat oven to 400F.
In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
Spoon the ricotta into a small 5-6 inch oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
NOTE: I served this with slices of warm crusty bread. Grab a baguette, slice into 1/2″ slices, brush all slices (both sides) with olive oil and lay individually on cookie sheet. Bake at 400 for 10-15 minutes (until toasted however you like it). Once removed from oven, rub each piece of toast with a clove of garlic. This is so so so yummy! You can also serve the dip with sliced veggies or breadsticks.
