Baked Ricotta Cheese

Baked ricotta full of taste!

Baked ricotta full of taste!

Yields4 Servings
 500 g Smooth ricotta cheese
 150 g Finely grated parmesan cheese
 2 Springs of fresh tyme
 30 g Sugar
 ½ tbsp Chilli flakes
 ½ tbsp Dry rosemary
 ½ tbsp Oregano
 ½ tbsp Black pepper
 ½ tbsp White pepper
 50 ml Balsamic vinegar
 Bay leaves
 Olive oil
 Crackers to serve
 Salt
1

Preheat oven to 220°C (200°C fan-forced).

2

Mix all the dry ingredients together
Pour the whole ricotta on a baking tray and gently pour the sugar, salt, oil and vinegar over it!

3

Massage it gently, as if they were the shoulders of your loved one.
Add all the dry ingredients on top of it.

4

Bake for 25 minutes or until golden and set.

5

Serve with crackers and roast vegetables

6

Tip: If you make baked ricotta ahead and refrigerate, remove from fridge 30 minutes before serving.

Recipe by Chef Andrea Russo

Ingredients

 500 g Smooth ricotta cheese
 150 g Finely grated parmesan cheese
 2 Springs of fresh tyme
 30 g Sugar
 ½ tbsp Chilli flakes
 ½ tbsp Dry rosemary
 ½ tbsp Oregano
 ½ tbsp Black pepper
 ½ tbsp White pepper
 50 ml Balsamic vinegar
 Bay leaves
 Olive oil
 Crackers to serve
 Salt

Directions

1

Preheat oven to 220°C (200°C fan-forced).

2

Mix all the dry ingredients together
Pour the whole ricotta on a baking tray and gently pour the sugar, salt, oil and vinegar over it!

3

Massage it gently, as if they were the shoulders of your loved one.
Add all the dry ingredients on top of it.

4

Bake for 25 minutes or until golden and set.

5

Serve with crackers and roast vegetables

6

Tip: If you make baked ricotta ahead and refrigerate, remove from fridge 30 minutes before serving.

Recipe by Chef Andrea Russo

Baked Ricotta Cheese

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