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Epicurious

Baked Ricotta

I like this baked ricotta warm and slightly underbaked to a soft, creamy consistency. Avoid the grainy, flavorless, commercial ricottas from the supermarket, and seek out a fresh, artisanal version. Bake the cheese in a Spanish-style cazuela or small attractive casserole and serve it at the table so your guests can help themselves.

Ingredients

3 cups fresh whole milk ricotta cheese (1 1/3 pounds)
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons thyme leaves
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon diagonally sliced chile de árbol
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Place the ricotta in a large bowl, and stir in 5 tablespoons olive oil, 1 teaspoon thyme, the chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    Step 3

    Transfer the ricotta to an 8-inch gratin dish or cazuela. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining 1/2 teaspoon thyme and the sliced chile. Drizzle the remaining tablespoon olive oil over the top, and bake 30 to 40 minutes, until golden brown on top.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsItalianEuropeanRicottaCheeseDairyChile de ÁrbolChileVegetableParsleyHerbs & SpicesStarterDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerBroilCookbooks
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