Prep Time: 10 minutes
Cooking Time: 20 - 25 minutes
Serves: 4-6
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Baked ricotta www.bitsofcarey.co.zaLet’s just be honest, ricotta cheese is quite bland, however, carries flavour well and is often an important component to a pasta filling. Freshly made ricotta is rather delicious served with grilled nectarines, sprigs of thyme and honey – I plan on posting this dish with a homemade ricotta recipe sometime this year still. But for now, I thought I’d share my other favourite way to make ricotta irresistible. Baked Ricotta. I add lots of Parmesan (or Gruyere cheese), fresh herbs, garlic and lemon zest to the ricotta and bind together with egg. The mixture is spooned into ramekins and baked until set. I serve these with lightly dressed rocket and roasted vine tomatoes. This dish makes for a lovely starter or a sumptuously satisfying meat free meal if I do say so myself…

Baked ricotta www.bitsofcarey.co.zaBaked Ricotta with Parmesan & Herbs

Ingredients:
+- 500 g ricotta cheese
250 ml finely grated Parmesan or Gruyere
125 ml finely chopped basil leaves
60 ml finely chopped chives
60 ml finely chopped Italian parsley
zest of 1 lemon
2 cloves garlic, crushed
Freshly milled salt and pepper to taste
2 eggs, beaten
A knob of butter to grease 4-6 ramekins
To serve:
Wild rocket
Roasted vine tomatoes
Extra virgin olive oil

Method:
Preheat a fan assisted oven to 180 Degrees Celsius.
In a large mixing bowl, combine the ricotta, Parmesan, herbs, lemon zest and garlic. Season to taste with salt and pepper then add the eggs and mix until evenly combined.
Grease 4- 6 ramekins with butter and spoon the ricotta mixture evenly into each one.
Bake for 20 – 25 minutes or until set and slightly golden. Rest for 2 minutes before gently turning them out.
Serve immediately with dressed rocket and slow roasted tomatoes.
Best eaten warm.

Baked ricotta www.bitsofcarey.co.zaamc cookwareFor ramekins, I used AMC Cookware’s Stainless Steel Snack Dishes. They are about 10 cm in diameter. With these dishes, you will get 4-5 baked baked ricotta.  I love baking little tarts and puddings in them too. When I don’t bake with them, I use them for snacks and shoot prep.  

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