Baked Herbed Ricotta Recipes

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BAKED RICOTTA WITH LEMON AND HERBS



Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread, for serving

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



Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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 HERBED RICOTTA



Baked Herbed Ricotta image

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

1 tablespoon extra virgin olive oil
1 lb fresh soft ricotta cheese
salt & freshly ground black pepper
1 tablespoon fresh herb, finely chopped (I use an Italian blend)
12 slices French bread, brushed with olive oil, rubbed with garlic and toasted lightly

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.

HERBED RICOTTA SOUFFLE



Herbed Ricotta Souffle image

The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

Unsalted butter, for dish
All-purpose flour, for dish
1 1/2 cups part-skim ricotta
4 large eggs, separated
1/2 teaspoons coarse salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
Ground black pepper

Steps:

  • Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
  • Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g

BAKED RICOTTA WITH GARLIC AND HERBS



Baked Ricotta With Garlic and Herbs image

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

1 tablespoon olive oil
2 cups ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1/4 cup chopped fresh herb, such as basil, rosemary, and thyme
1/4 cup heavy cream
1 loaf French bread, sliced and toasted or grilled

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

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