Baked Ricotta with Rosemary & Lemon
This is another super-cinchy piccolini that packs a big wow factor. Start with high-quality ricotta, mix it up with lots of other yummy stuff, put it in a cute dish, and bake until it’s all warm and melty. Serve this cheesy pot of deliciousness with lots of warm bread, and I guarantee people will call you a rock star!
Recipe information
Yield
serves: 4 to 6
Ingredients
2 cups ricotta cheese
3 sprigs of fresh rosemary, leaves finely chopped
Grated zest of 1 lemon
3 tablespoons extra virgin olive oil
Pinch of crushed red pepper
Kosher salt
Big fat finishing oil
1 loaf of rustic Italian bread, cut into 1-inch slices
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Combine the ricotta, rosemary, zest, olive oil, red pepper, and salt in a large bowl and mix well. Taste to make sure it’s delicious and reseason as needed.
Step 3
Transfer the mixture to an ovenproof dish and bake for 12 to 15 minutes or until heated through. Remove from the oven, drizzle with a little bit of big fat finishing oil, and serve immediately with the bread.
