Quick Baked Ricotta Cheese For Salads
This is a simple recipe for quick baked ricotta cheese for using in salads like this roasted carrot salad or adding to simple side dishes like couscous or creamed spinach. It only takes 15 minutes and 4 ingredients to prepare and can be store in the fridge or freezer for later use.
Ingredients
- 250 grams ricotta cheese (full fat)
- 40 grams olive oil (extra virgin)
- 2 grams salt (natural sea salt)
- black pepper to taste (freshly ground)
Instructions
- 1
oven temp: Turn your oven to 425 Degrees Fahrenheit or 220C Celsius.
- 2
spreading the ricotta on the tray: Spread the ricotta out onto a baking sheet or oven tray.
- 3
seasoning: Drizzle with olive oil and season with salt and pepper.
- 4
baking: Roast the ricotta until it's nicely caramelised. The time will depend on the ricotta you are using and how browned you want it. On average it should take about 15 minutes.
- 5
cooling and storing: Remove the tray from the oven and let the ricotta cool down. Break the ricotta up into bite-sized pieces or cut into squares. Use it straight away or store in the fridge sealed airtight until needed.
Cook it from the original
This recipe comes from pantsdownapronson.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pantsdownapronson.com