I want to do a baked ricotta appetizer using a muffin tin to create individual servings that could then be plated along with the crudite and various toasts...
Every recipe I have found so far seems to be a warm dip- or some kind of souffle...? This random one the google found posted below looks like the closest, but I'm not sure it will work how i want it to. Do I need more yolks than whole eggs? Drain the ricotta a long time? Bake it for an extended period?
Any helpful hints or recipes would be appreciated!
Recipe By: LA Times: 7.20.95
Serving Size: 8
2 (15 oz) cartons ricotta cheese (or 2 lbs)
2 tbsps butter
1/4 c fine dry breadcrumbs
1/2 c Parmesan cheese grated
3/4 c black olives pitted and quartered
salt and pepper
If ricotta is watery, drain in double thick cheesecloth, knotting around
cheese and hung from faucet over a kitchen sink, at least 1 hour.
Spread butter thickly over inside of 8-inch springform or souffle dish.
Coast with breadcrumbs and shake off excess.
In a bowl, combine ricotta, eggs and Parmesan and mix until blended.
Stir in olives. Season to taste with salt and pepper. Remember olives
are salty. Pour into prepared dish. Bake at 375 degrees 1 hour and 15
minutes. Unmold when cool and slice into wedges.
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