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Baked Ricotta with Sundried Tomatoes

December 3, 2010

Baked Ricotta with Sundried Tomatoes


2 cups whole milk or part skim ricotta
3 eggs
1/2 cup parmesan cheese, fresh grated
freshly cracked black pepper and coarse sea salt
pinch of nutmeg
6 sundried tomatoes
1 T fresh flat leaf parsely, roughly chopped


  1. Preheat oven to 350F.
  2. Generously butter 6, 6 ounce ramekins.
  3. Vigorously combine all ingredients except the tomatoes and parsely.
  4. Place a sundried tomato in the bottom of each ramekin.
  5. Divide ricotta mixture evenly among the ramekins. Bake until golden brown and slightly puffy, about 30-35 minutes.
  6. Let cool for 10 minutes. Use a knife to release each baked ricotta from the ramekin onto a serving plate.
  7. Sprinkle with parsely and serve with fresh, crusty bread and olives.
  8. Refrigerate leftovers. Bring to room temperature before serving.



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