Baked Ricotta | Sonoma-Cutrer Vineyards
This makes a rich warm cheese dip with a light, airy, soufflé-like texture. A sure crowd-pleaser at any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
Ingredients
- 2 c whole milk ricotta (not skim or fat reduced)
- 1 c freshly grated Parmesan cheese (not out of the green can!)
- 1 large egg, lightly beaten
- 1 medium clove of garlic, peeled and minced or pressed
- 1 tsp fresh oregano leaves, finely minced
- 1/4 tsp crushed red pepper flakes
- Butter for the baking dish
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