Baked Ricotta with Sundried Tomatoes

Baked Ricotta with Sundried Tomatoes

Ingredients

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

Preparation

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.