Baked Ricotta with Bruschetta
Lindsay
ingredients
- Ricotta:
- 6 Tb. unsalted butter
- 3 lb. whole milk ricotta
- 1 cup diced mozzarella
- 4 eggs
- 10 oz. parmesan cheese
- salt & pepper
- Bruschetta:
- 1 round loaf Italian bread
- 1/2 cup olive oil
- 2 cloves garlic, cut in half
directions
- 1
Preheat oven to 400.
- 2
Mix ricotta, mozz, eggs, 8 oz of parmesan cheese, and salt and pepper (to taste). Pour into buttered dish. Top with remaining 2 oz. of parmesan cheese. Bake 20 minutes.
- 3
Heat oven to 450.
- 4
Slice bread in 1/2 inch slices. Spread olive oil on each slice. Arrange in single layer on baking sheet. Sprinkle with salt and pepper. Toast in oven until light brown. Remove from oven, scrape garlic over toasted bread. (Discard garlic.)
- 5
Serve with Baked Ricotta.
notes
(The shallower the dish, the better.)
Source: Lindsay
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