Dawn NoltAuthorDawn NoltCategory, Tags, DifficultyBeginnerRating

Perfect for entertaining, this flavor packed baked ricotta is easy to make and a dish everyone will love!

Yields10 Servings
Cook Time40 mins

 15 oz ricotta cheese
 2 cloves garlic, minced
 1 Natures Yoke egg, beaten
 ¼ cup sun-dried tomatoes packed in oil, drained and chopped
 ¼ cup grated Parmesan cheese
 3 tbsp thinly sliced fresh basil
 ½ tsp lemon juice
 ¼ tsp each, salt and coarse ground pepper
 1 tsp olive oil
 toasted baguette slices, for serving

1

Preheat oven to 300 F.

2

Combine ricotta, garlic, egg, tomatoes, 2 T. of the Parmesan, basil, lemon juice, salt and pepper; transfer to a small baking dish. Sprinkle with remaining Parmesan cheese.

3

Bake for 35-40 minutes or until slightly puffed and Parmesan is melted; broil for 3-4 minutes or until top is golden brown. Drizzle with olive oil. Serve warm with baguette slices.

Ingredients

 15 oz ricotta cheese
 2 cloves garlic, minced
 1 Natures Yoke egg, beaten
 ¼ cup sun-dried tomatoes packed in oil, drained and chopped
 ¼ cup grated Parmesan cheese
 3 tbsp thinly sliced fresh basil
 ½ tsp lemon juice
 ¼ tsp each, salt and coarse ground pepper
 1 tsp olive oil
 toasted baguette slices, for serving

Directions

1

Preheat oven to 300 F.

2

Combine ricotta, garlic, egg, tomatoes, 2 T. of the Parmesan, basil, lemon juice, salt and pepper; transfer to a small baking dish. Sprinkle with remaining Parmesan cheese.

3

Bake for 35-40 minutes or until slightly puffed and Parmesan is melted; broil for 3-4 minutes or until top is golden brown. Drizzle with olive oil. Serve warm with baguette slices.

Baked Ricotta with Sun-Dried Tomato and Basil