Try this Roasted Garlic Baked Ricotta recipe, or contribute your own.
Suggest a better descriptionSource: https://www.harvestandnourish.com/recipes/roasted-
To roast the garlic, first slice the garlic head in half. Drizzle the exposed cloves with olive oil and season with salt and pepper. Wrap in foil and roast on a baking sheet at 400º for 40 minutes. Let cool, remove cloves from their skins and set aside.
Preheat oven to oven to 425º degrees.
In a medium-sized mixing bowl, stir together all ingredients until well combined. Take care not to over mix, you want to see nice bits of roasted garlic throughout. Transfer to a ½ litre oven-safe baking dish or a small skillet and top with more Parmesan cheese and crushed pepper.
Bake for 10-15 minutes until bubbling and golden. Optional: If you want it a little crisper, transfer dish to top rack and turn oven to broil then broil for 2-3 minutes until browned, keeping a close eye so as not to over cook.
Remove from oven and place on a wire cooling rack to cool. Before serving drizzle a little more olive oil across the top and garnish with extra thyme leaves and chili flakes. Surround with toasted baguette or crostini and serve immediately while still warm.
Notes:
Roasted garlic: To save roasted garlic for later, let the garlic cool then discard the skins. Leftover garlic cloves may be stored in a sealed container in the refrigerator for up to 2 weeks or frozen for up to a month.
Make ahead: Ricotta mixture can be assembled the day before. Simply refrigerate overnight – minus the olive oil – then bring to room temperature and stir in olive oil just before baking.
Leftovers: Baked ricotta is best eaten fresh out of the oven. To reheat stir in a little more olive oil and microwave at 20-second intervals until warmed through. Tip: Leftover baked ricotta is delicious spread on toast, in sandwiches or as a dip for chopped veggies!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 6 | ||
Calories from Fat: 5 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 290.8mg | 10 % | |
Potassium 4mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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