Baked Ricotta

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    Serves 4

    Served with Prosciutto with Wilted Greens, Jo’s Seed Crackers, and Barker’s Feijoa & Pear Fruit for Cheese.

    Recipe created by Kathy Paterson, create for NZ Cheese Month. 

    INGREDIENTS

    • 1 tablespoon extra virgin olive oil
    • 2-3 tablespoons dry breadcrumbs
    • 200g Over the Moon Ricotta
    • 1 small egg, lightly beaten
    • 2 tablespoons freshly grated Parmesan cheese
    • sea salt and freshly ground white pepper
    • 2 sprigs fresh thyme, leaves removed

    METHOD

    1. Preheat the oven to 190°C. Oil 2 small (individual) ovenproof ramekins. Coat with the dry breadcrumbs.
    2. Mix together the ricotta, egg, and Parmesan cheese. Season with salt and freshly ground white pepper. Spoon into the ramekins then place in the oven and cook for 10-15 minutes. I like the mixture still a little soft when you remove it from the oven.
    3. Serve sprinkled with thyme leaves.
    4. Tips – top mixture with a little extra Parmesan cheese before placing it in the oven.
    5. Once baked, drizzle with a little extra oil.
    6. Baked ricotta is best served straight from the oven when the mixture is hot and creamy.
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