SWEET RICOTTA PUDDING WITH ROASTED GRAPES
Provided by Melissa Roberts
Categories Blender Dessert Bake Vegetarian Kid-Friendly Oscars Mother's Day Father's Day Ricotta Shower Grape Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with racks in middle and lower third.
- Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
- Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
- While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
- Increase oven temperature to 425°F.
- Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.
GRAPE AND RICOTTA CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Unroll pie crust and place on parchment-lined baking sheet. Spread grape jam over the pie crust leaving a 1-inch border around the edges. Randomly place tablespoon-sized dollops of ricotta over the grape jam. Fold in the edges of pie crust over the filling.
- In a small bowl, beat the egg and brush over pie crust. Randomly place the grapes flat side down onto the crust. Bake for 20 minutes until crust is golden and filling is puffed slightly. Remove to a wire rack, cool 10 minutes. When cool, dust with powdered sugar and cut into slices.
BAKED RICOTTA
Provided by Nigella Lawson
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.
- Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes. (See recipe.)
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 250 milligrams, Sugar 1 gram, TransFat 0 grams
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 WITH GRAPES
A great starter with crusty bread. A change from the standard recipe by adding grapes. Best are seedless green grapes, but red or blue ones will work too.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Drain the ricotta overnight.
- Cut into 1" slices.
- Slice the grapes.
- Take the leaves from the oregano and thyme.
- Toss grapes in 20 ml oil.
- Pour 60 ml oil into an oven-proof dish.
- Put in sliced ricotta and grapes.
- Scatter olives and herbs over the mixture and sprinkle with chili flakes.
- Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).
Nutrition Facts : Calories 307.5, Fat 26.9, SaturatedFat 8.1, Cholesterol 34, Sodium 130, Carbohydrate 10.2, Fiber 0.7, Sugar 6.7, Protein 7.9
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