Baked Ricotta Recipe

By Amy Wisniewski

Difficulty: Easy | Total Time: 40 mins | Active Time: 10 mins | Makes: 4 to 6 servings

Ricotta baked with cheese and herbs is a fast, simple appetizer ideal for entertaining. Serve it alongside cured meats and crostini or crackers. Since the ricotta is the star here, be sure to use good-quality or homemade cheese for the best flavor and texture.

INGREDIENTS

2 cups whole-milk ricotta cheese (about 16 ounces)
1/2 cup loosely packed Pecorino Romano cheese, finely grated on the small holes of a box grater (about 1 ounce)
2 teaspoons finely chopped fresh oregano leaves
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for coating the baking dish
Crostini or toasted bread, for serving

INSTRUCTIONS

Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil; set aside.
Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine. Taste and season with salt and pepper as needed.
Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes. Serve warm with toasted bread or crostini.

SOURCE: http://www.chow.com/recipes/28984-baked-ricotta