HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Place the salad greens in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
BAKED RICOTTA WITH GARLIC AND HERBS
Make and share this Baked Ricotta With Garlic and Herbs recipe from Food.com.
Provided by Maiya
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Coat a 1-quart casserole with the olive oil.
- In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream.
- Transfer to the casserole. Bake uncovered, for about 15 minutes until the cheese is creamy and hot. Serve with the French bread slices.
Nutrition Facts : Calories 203.7, Fat 9.4, SaturatedFat 4.9, Cholesterol 27.7, Sodium 460.6, Carbohydrate 21.4, Fiber 1.2, Sugar 0.2, Protein 8.1
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.
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.
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
PENNE WITH HERBED RICOTTA
Provided by Lillian Chou
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Ricotta Fall Spring Summer Winter Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together ricotta, herbs, oil, 1/4 teaspoon salt, and 1 teaspoon pepper in a large shallow serving bowl.
- Meanwhile, cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain penne.
- Stir 1/4 cup cooking water into ricotta mixture, then stir in penne. Thin with additional cooking water if desired and season with salt and pepper.
HERBED RICOTTA CHEESE SPREAD
Use as a spread and sandwiches, crackers, breadsticks or bagels. From Kathleen Daelemans of the Food Network.
Provided by Good Vibe Goddess
Categories Spreads
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place ricotta, garlic, herbs and parmesan cheese in a small bowl and fold together until blended.
- Add salt and pepper to taste.
Nutrition Facts : Calories 454.9, Fat 26, SaturatedFat 16.2, Cholesterol 100.3, Sodium 483.5, Carbohydrate 17.2, Fiber 0.1, Sugar 1, Protein 37.5
HERBED RICOTTA FRITTERS
From Australian Super Food Ideas April 2007. Times at this point are estimated though I have included 1 hour chill time in preparation.
Provided by ImPat
Categories Cheese
Time 2h
Yield 24 fritters, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place ricotta in a sieve over a medium bowl, cover and refrigerate for 1 hour to allow excess moisture to drain from ricotta.
- Drain, wash and dry bowl.
- Spoon ricotta into the bowl, add egg yolks, mixing well to combine, then add flour, herbs and 1 1/2 cups parmesan. Season with salt and pepper, stirring well to combine.
- Preheat oven to 160 degree celsius.
- Heat oil in a saucepan over medium heat.
- Using 1 heaped tablespoon of mixture per fritter, cook fritters in batches of 4, turning often with a metal spoon, for 3 minutes or until golden.
- Transfer to a wire rack over a baking tray, keep warm in oven while cooking the remaining fritters.
- Place fritters on a plate, sprinkle with remaining parmesan, season with salt and pepper. Serve.
Nutrition Facts : Calories 246.3, Fat 23.6, SaturatedFat 5.7, Cholesterol 33.7, Sodium 145.6, Carbohydrate 3, Fiber 0.1, Sugar 0.1, Protein 6
CHILLI AND HERB BAKED RICOTTA
A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe.
Provided by Terese
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place ricotta on an oven tray lined with baking paper.
- Drizzle with oil, sprinkle with pepper and half of the chilli.
- Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
- Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.
Nutrition Facts : Calories 179.6, Fat 13.9, SaturatedFat 8, Cholesterol 47.8, Sodium 79, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 10.6
More about "baked herbed ricotta recipes"
BAKED RICOTTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (13)Total Time 35 minsCategory Appetizer, SnackCalories 1303 per serving
- In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
- Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
- In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
BAKED RICOTTA RECIPE (QUICK - WELL SEASONED STUDIO
From wellseasonedstudio.com
HERBED RICOTTA CHEESY BREAD - BAKER BY NATURE
From bakerbynature.com
HERBED RICOTTA & POACHED EGG TARTINE RECIPE | GET …
From eggs.ca
BAKED RICOTTA: THE BEST APPETIZER YOU HAVEN’T MET YET …
From thekitchn.com
HERBED RICOTTA DIP WITH VEGETABLES RECIPE | LEITE'S …
From leitesculinaria.com
HERBED RICOTTA AND TOMATO TOAST | RICARDO
From ricardocuisine.com
WHIPPED RICOTTA WITH HERBED TOMATOES
From tuttorossotomatoes.com
BAKED LEMON AND HERBED RICOTTA - THE CURIOUS PLATE
From thecuriousplate.com
HERBED RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
ITALIAN BAKED RICOTTA - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
BAKED CREPES WITH HERBED RICOTTA AND PARMESAN RECIPE - EAT …
From eatsmarter.com
HERBED RICOTTA CHICKEN ROLLATINI - DIABETES STRONG
From diabetesstrong.com
HERBED RICOTTA DIP - THERESCIPES.INFO
From therecipes.info
WHIPPED HERBED RICOTTA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
HERBED RICOTTA CHEESE SPREAD - THERESCIPES.INFO
From therecipes.info
BAKED RICOTTA CHEESE WITH LEMON AND HERBS - ONE HOT OVEN
From onehotoven.com
HOMEMADE RICOTTA WITH FRESH HERBS - SOUPADDICT
From soupaddict.com
HOMEMADE HERB RICOTTA - JUST A TASTE
From justataste.com
HERBED RICOTTA CROSTINI - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
HERBED RICOTTA CHEESE DIP - WITH SPICE
From withspice.com
HERBED RICOTTA WITH ROASTED PEPPERS RECIPE - FOOD & WINE
From foodandwine.com
BAKED HERBED RICOTTA | FOOD TO LOVE
From foodtolove.co.nz
25 RICOTTA CHEESE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
WHIPPED HERB RICOTTA RECIPE WITH GARLIC AND PARMESAN - A FOOD …
From afoodloverslife.com
10-MINUTE WHIPPED RICOTTA RECIPE | FORK IN THE KITCHEN
From forkinthekitchen.com
HERBED RICOTTA SPREAD - FARM BOY
From farmboy.ca
RICOTTA HERBED FILLED CREPES - FINE DINING LOVERS
From finedininglovers.com
HERBED RICOTTA STUFFED CHICKEN IN WHITE WINE PAN SAUCE. - HALF …
From halfbakedharvest.com
HOLIDAY HERBED RICOTTA DIP - GALBANI CHEESE
From galbanicheese.com
HERBED RICOTTA WITH GRILLED BREAD RECIPE - FOOD & WINE
From foodandwine.com
HERBED BAKED RICOTTA | FOOD TO LOVE
From foodtolove.co.nz
HERBED RICOTTA RECIPE – THE INN AT HONEY RUN
From innathoneyrun.com
HERBED RICOTTA SPREAD - FRESH & SIMPLE RECIPE
From hermiseenplace.com
You'll also love