Baked Ricotta With Parmesan And Thyme Recipes
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.
BAKED RICOTTA WITH PARMESAN AND THYME
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
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
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
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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- Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
- Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
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