HERBED BAKED RICOTTA WITH LEMON
A creamy savory baked ricotta with lemon and herbs topped with melted Parmesan and olive oil make a simple and easy appetizer. This recipe was adapted from Cook's Illustrated.
Provided by Jere' Cassidy
Categories Appetizer
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees
- Chop all the herbs
- Grate the lemon
- Shred the parmesan cheese if you are using a block of cheese, otherwise, packaged shredded parmesan cheese is good to use.
- In a medium-size bowl combine the ricotta, herbs, kosher salt, and lemon zest. This can also be combined directly in the baking dish.
- Spoon the ricotta mixture into a 6' baking dish.
- Sprinkle the Parmesan cheese over the ricotta
- Bake for 10-15 minutes or until hot, bubbly, and golden brown on top.
- When done drizzle the olive oil on top of the ricotta while hot and add a sprinkling of sea salt.
- Serve warm with bread or crackers.
Nutrition Facts : ServingSize 1, Calories 146 kcal, Carbohydrate 3.8 g, Cholesterol 24 mg, Sodium 304 mg, Fat 10.8 g
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI
This is such a nice fresh appetizer and so easy to make. Don't shy away because there are 3-4 steps; it is actually very very easy, and so worth making. The ricotta will last 5 days (approx) in the refrigerator, and very important is to make sure to use good fresh milk and cream. I like to top my crostini with the arugula then the ricotta and tomato, but feel free to skip the arugula. To me it is such a nice compliment to the creamy ricotta. These bite size appetizers and a bowl of soup or a salad can be dinner for me.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 30m
Yield 2-4 Servings per person 16 pieces, 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
- Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
- Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
- Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
- Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
- Prep time doesn't include the chilling of the ricotta.
BAKED HERBED RICOTTA
Make and share this Baked Herbed Ricotta recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lighly oil a 4 cup souffle or baking dish.
- Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.
- Bake 15 minutes. Serve with toasts.
RICOTTA CHEESE SPREAD WITH LEMON AND HERBS
Fresh and fast, this delightful recipe came to me some years back from a cookbook entitled, well, "Fresh and Fast". Because you are working with fresh herbs, feel free to experiment with whatever you are able to get the freshest. This spread has a nice, light feel and taste, and beats dip-in-a-can any day of the week.
Provided by windy_moon
Categories Spreads
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Empty the container of ricotta into a strainer and place over a bowl.
- Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
- Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
- Stir until blended.
- Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
- Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
- Serve with crackers, bread, or raw vegetables.
- *I used the 4 hour drain time as the cooking time for this recipe*.
Nutrition Facts : Calories 123.5, Fat 10.3, SaturatedFat 4.9, Cholesterol 27.1, Sodium 64.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 6
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