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Baked Ricotta

Baked Ricotta

Ingredients (7)

  • 2 cups whole-milk ricotta cheese (about 16 ounces; see recipe intro)
  • 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
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Nutritional Information
  • Calories275
  • Fat21.41g
  • Saturated fat11.98g
  • Trans fat
  • Carbs4.63g
  • Fiber0.31g
  • Sugar0.41g
  • Protein16.3g
  • Cholesterol70.61mg
  • Sodium314.8mg
  • Nutritional Analysis per serving (4 servings) Powered by

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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.

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Instructions

  1. 1Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil; set aside.
  2. 2Place 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.
  3. 3Transfer 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.
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