Herbed Baked Ricotta served with multi-grain crackers and a mixture of olives
I oftentimes find that when I buy a container of ricotta cheese for a recipe, I usually have a portion of the container left over for another use. The same goes with my homemade marinara sauce. I’m certainly not complaining to have these two ingredients around mind you, but I am always looking for new and different ways to use them. Next time you find yourself in this situation, why not try making my Herbed Baked Ricotta. Simply mix your ricotta cheese with any chopped, fresh herbs you desire, a touch of salt and pepper, a bit of grated Parmesan cheese and bake, surrounded by a touch of marinara sauce in the oven until warm and bubbly. Wonderful when served with sliced baguette or hearty crackers, and if you are feeling truly Italian that day, a side of plump green and black olives is always a lovely addition.
Chopped, fresh herbs being added into the ricotta cheese
(To view this recipe, click on the blue title of the blog post above*)
Herbed Baked Ricotta
Ingredients:
- Ricotta cheese
- A mix of chopped, fresh herbs ( I like to use chives, parsley, tarragon and thyme)
- A touch of salt and pepper
- Grated Parmesan cheese
- Marinara sauce
- To serve:
- Baguette slices or hearty multi-grain crackers
- Mixed olives
Directions:
- Preheat the oven to 350 degrees. In a mixing bowl combine the ricotta cheese, chopped herbs, and pinch of salt and pepper, and some grated Parmesan cheese. (The ratio of ricotta to parmesan should be about 1 cup of ricotta to ¼ cup grated Parmesan) Put in an oven safe round container and surround with your favorite marinara sauce. Bake for 45 minutes or until heated through and bubbly. Serve with bread of your choice and mixed olives if desired.
Tagged: appetizer, baked appetizer, baked ricotta, first course, fresh herbs, herbed baked ricotta, Italian, marinara sauce, Parmesan cheese, ricotta cheese, tomato sauce
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