Baked Ricotta With Parmesan And Thyme 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.

BAKED RICOTTA WITH PARMESAN AND THYME



Baked Ricotta With Parmesan and Thyme image

A delicious, indulgent treat to serve with an assortment of crackers, crusty French bread and a lovely drop of good wine. Adapted from the Donna Hay cookbook. Excellent entertaining food!

Provided by Carol in Oz

Categories     Spreads

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup parmesan cheese, finely grated
2 tablespoons thyme leaves
1 teaspoon chili flakes
sea salt and black pepper
350 g ricotta cheese
1 loaf French bread, to serve

Steps:

  • Preheat oven to 150°C
  • Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine.
  • Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray.
  • Bake for 1 hour or until golden.
  • Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.

Nutrition Facts : Calories 574, Fat 22, SaturatedFat 12.3, Cholesterol 66.6, Sodium 1153, Carbohydrate 63.2, Fiber 3.8, Sugar 0.8, Protein 29.6

PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD



Parmesan-baked ricotta with tomato, olive & basil salad image

This impressive starter is perfect for entertaining guests and can be made ahead for extra ease

Provided by Jane Hornby

Categories     Dinner, Starter

Time 50m

Number Of Ingredients 11

3 x 250g/9oz tubs ricotta
2 eggs
100g parmesan (or vegetarian alternative), finely grated
4 large tomatoes - a mix of colours looks good
handful good-quality black olives , stones removed
2 tbsp olive oil
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
¼ tsp caster sugar
1 garlic clove , crushed
small bunch basil , leaves only

Steps:

  • Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
  • Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
  • To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.

Nutrition Facts : Calories 354 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.82 milligram of sodium

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