Baked Ricotta

Name: Baked Ricotta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: Italian
Ingredients: 1 ½ cup Ricotta Cheese (1 ½ cups fresh ricotta (350 grams)); 1 piece Egg (1 large egg); ¼ cup Parmesan Cheese (¼ cup + 1 tablespoon freshly grated parmesan cheese (divided) (25 + 6 grams)); 1 tsp Oregano (1/2 teaspoon oregano + 1/2 teaspoon oregano); 2 pinches Table Salt (1-2 pinches salt — up to 2 + 1-2 pinches salt — up to 2); 1 piece Black Pepper (1-2 dashes black pepper — up to 2); 3 tbsp Olive Oil (1 tablespoon olive oil + 2-4 tablespoons olive oil — up to 4); 10 pieces Grape Tomato (10 grape or cherry tomatoes (chopped)); 3 pieces Basil (3-4 fresh basil leaves — up to 4)

Baked Ricotta - Appetizer,Snack (Italian)

35 minItalian

Servings1

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Steps

1Pre-heat oven to 400F (200C).
2In 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.
3Spoon 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.
4TOMATO TOPPING
5In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.