Thursday, December 26, 2013

Baked Ricotta

Well, we did it. We have almost made through the holiday season. But for those of you who are brave enough to dare yet another party, New Years is upon us, and if you're looking for something to bring or make without breaking the bank since you just spent your years loot on toys, clothes, and TVs, I've got you covered. 

Baked Ricotta


  • 2 cups ricotta cheese
  • 1 clove garlic, minced 
  • 1 sprig rosemary, finely chopped
  • 1 lemon, zest only
  • 3 tbsp olive oil
  • 1 pinch red pepper flakes
  • Salt and pepper to taste
  • 1 baguette, sliced and lightly toasted (I toasted mine in the oven on a baking sheet during the last 3 minutes of baking time for the cheese)
  • Non-stick cooking spray

Prepare a baking dish with non-stick cooking spray. 

In a large bowl mix together the ricotta, garlic, rosemary, red pepper, and lemon zest. Stir well to incorporate, add salt and pepper to taste, then scoop it into the prepared baking dish. 

Bake at 375 degrees F for 15-20 minutes. The dip should be lightly browned in top and very hot. 

Serve with your sliced and toasted baguette. Enjoy!

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