Behind the Recipes
Baked Ricotta by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 pound ricotta cheese
3 eggs, lightly beaten
3 tbsp. fresh rosemary, minced
3 tbsp. olive oil
1 tsp. pepper
2 tbsp. fresh thyme leaves
PREPARATION:
1. Preheat oven to 375.
2. Wrap cheese in a towel and squeeze out any excess moisture. Place cheese in a bowl and mix in the eggs and rosemary.
3. Oil a pie plate, press in the ricotta cheese mixture into the pan. Drizzle with oil and sprinkle thyme and pepper over the top. Bake 50-60 minutes, or until golden. Slice and serve
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