Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Appetizers, Baked Ricotta, Baked Ricotta With Bruschetta, Bread, Bruschetta, Butter, Eggs, Garlic, Greenwich Free Press, Italian Bread, Italian Cooking, Kosher Salt, Lemon Zest, Memorial Day Weekend, Mozzarella, Mozzarella Cheese, Olive Oil, Parmesan, Parmesan Cheese, Pepper, Ricotta, Ricotta Cheese, Salt, Thyme, Unsalted Butter, Vegetarian, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Baked Ricotta With Bruschetta makes a delicious appetizer. If you’re going to a Memorial Day party or any other holiday gathering your friends and family will be impress with such a wonderful treat.
- 6 Tablespoons Unsalted Butter
- 3 Pounds Whole Milk Ricotta
- 1 Cup Diced Mozzarella Cheese
- 4 Eggs
- 10 Ounces Parmesan Cheese (Grated)
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- 1 Round Loaf Italian Bread
- 1/2 Cup Olive Oil
- 3 Garlic Cloves (Peeled & Cut In Half)
- 2 Tablespoons Lemon Zest
- 3 Tablespoons Fresh Thyme
- 1 Tablespoon Olive Oil
- To make the ricotta: Preheat oven to 400 degrees. Butter 2 quart oval baking dish. In large-size bowl add ricotta, mozzarella, eggs, Parmesan cheese, kosher salt, and pepper. Mix thoroughly. Transfer ricotta mixture in prepared baking dish. Place in oven and bake 20 minutes.
- To make the bruschetta: Turn heat up to 450 degrees. Slice bread into 1/2 inch thick slices. Coat both sides with olive oil using pastry brush. Rub each slice with garlic. Place on baking sheet and toast on top rack of oven for 3 minutes each side until bread is golden brown on both sides.
- To assemble: Spread ricotta mixture on top of bruschetta slices. Drizzle with olive oil and sprinkle with lemon zest and fresh thyme.
- Transfer to serving platter. Serve warm or at room temperature.
- Serves 8 as an appetizer.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved