STRAWBERRY RICOTTA BRUSCHETTA
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 12 crostini
Number Of Ingredients 7
Steps:
- In a small bowl, toss the strawberries with the mint, olive oil and a pinch of flakey sea salt. Spread each slice of baguette with ricotta cheese. Top with a spoonful of strawberries, drizzle with balsamic and sprinkle with more flakey sea salt.
RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
- For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.
ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
SPINACH AND RICOTTA BRUSCHETTA
Great appetizer- easy and very flavorful. Looks like you really fussed! World Zaar Tour 2005 Italy
Provided by Mamas Kitchen Hope
Categories European
Time 8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat skillet and broiler.
- Saute spinach and garlic in hot skillet with a drizzle of olive oil until spinach is wilted, about 2 minutes.
- Remove from heat and stir in ricotta and nutmeg in the hot skillet.
- Place bread on a broiler pan and top with spinach mix then sprinkle with parmesan.
- Broil 2-3 minutes or until brown and bubbly. Watching carefully- it doesn't take long!
Nutrition Facts : Calories 231, Fat 5.7, SaturatedFat 2.8, Cholesterol 13.3, Sodium 502.8, Carbohydrate 34.3, Fiber 2.1, Sugar 0.3, Protein 9.9
STRAWBERRY RICOTTA BRUSCHETTA
Here's an interesting spin on bruschetta. The creamy ricotta cheese spread is an ideal complement to the sweet, minty strawberry topping. -Laura Stricklin, Jackson, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Brush bread slices with butter; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned., Meanwhile, in a small bowl, combine the strawberries, mint and honey; set aside. In another bowl, combine the ricotta, jam and lemon zest. Spread ricotta mixture over toast; top with strawberry mixture.
Nutrition Facts : Calories 89 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
SPINACH-RICOTTA QUICHE
This savory quiche is perfect for breakfast, brunch, lunch, or served with a side salad for a light dinner. It's light and fluffy with a creamy texture, and bursting with delicious flavors!
Provided by Kim's Cooking Now
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
- Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
- Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
- Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
- Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
- Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 13.9 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 11.2 g, Sodium 411.7 mg, Sugar 0.8 g
ARTICHOKE & SPINACH BRUSCHETTA
This recipe is similar to the spinach & artichoke dip everyone loves--it comes together quickly and can easily be doubled or tripled, depending on your needs. From TOH.
Provided by FloridaGrl
Categories European
Time 30m
Yield 2 1/2 dozen, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
- Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 1774.3, Fat 27.8, SaturatedFat 8.1, Cholesterol 31.7, Sodium 3206, Carbohydrate 314, Fiber 21.2, Sugar 18.5, Protein 70.8
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
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