Baked Ricotta With Sun Dried Tomatoes
Here’s an easy appetizer recipe that lends itself to creative versions: add different herbs; add feta cheese and lemon zest; create a sweet dessert variation with the addition of dried cherries or sun dried apricots, vanilla and sugar.
PREP TIME
15 mins
15 mins
COOK TIME
30 mins
30 mins
SERVINGS
6
6
Preparation
- Preheat oven to 400˚
- Prepare a parchment “collar” for a 2 cup soufflé dish (in case ricotta rises above top of dish) Spread softened butter on bottom, sides and onto the parchment collar in the soufflé dish.
- Whisk eggs lightly with a fork. Add ricotta, Parmesan cheese, and pepper.
- Beat ingredients until well combined. Stir in the California Sun Dried Tomatoes.
- Pour mixture into soufflé dish and bake for approximately 30 minutes until the ricotta is puffed and golden brown.
- Serve with warm, crusty bread.
Ingredients
- 1 lb. fresh whole milk ricotta
- 2 large eggs, whisked
- 3 ounces Parmesan cheese, grated
- Freshly ground pepper
- 3 ounces Traina Fruiton’s® Seasoned Sun Dried Julienne-cut Tomatoes
- Softened butter for the baking dish
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