Savoury Ricotta Snacks Food

SAVORY RICOTTA TART

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
• Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
• Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
• Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
• Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
• Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

12 GENIUS RICOTTA RECIPES: WHIPPED RICOTTA & MORE!

Steps:

• Whisk the ricotta, milk, olive oil, salt and pepper by hand for about 2 minutes until light and fluffy. Alternatively, whisk on medium speed using a stand mixer fitted with the whisk attachment.
• Allow to stand 15 minutes before serving so it comes to room temperature. (You can also do this with the container of ricotta before whisking it.) You can serve immediately if you like, it will just be slightly cold.
• To serve, top with honey and if using, fresh thyme. Serve with warm pita bread, grilled bread, or crackers.

SAVOURY RICOTTA SNACKS

Steps:

• Patty tins: if not nonstick, grease with butter or a spray.
• For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
• If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
• Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
• Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
• Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
• Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
• Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
• (Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
• Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
• Bake muffin size snacks for about 30 minutes.
• Serve hot or cooled, not chilled. Handy for a quick snack with tea.