Savory Ricotta Flan with Lemon and Basil (Italian Appetizer)

Ingredients

• 300 g ricotta cheese (- 10 oz )
• 1 medium egg
• 80 g grated Parmigiano Reggiano (- 3/4 cup)
• 2 tablespoons extra virgin olive oil
• 1 organic lemon zest
• 10 basil leaves
• salt (- to taste)
• ground black pepper (- to taste)

Instructions

1. 1

   break: Start by placing the ricotta in a large bowl and breaking it up with a fork until smooth and creamy.

2. 2

   add and mix: Next, add a whole egg to the ricotta and mix thoroughly until the egg is fully incorporated and the mixture is uniform.

3. 3

   add and mix: Add the grated Parmigiano cheese and the zest of a lemon. If the lemon is particularly large, you may only need half the zest. Be sure to use an organic lemon, since you’ll be using the peel, and wash it carefully before zesting.

4. 4

   add and mix: Chop the fresh basil leaves finely. You can do this with a mezzaluna knife on a cutting board for a rustic touch, or use a small food processor if you prefer. Once chopped, add the basil to the ricotta mixture.

5. 5

   add and mix: Drizzle in some high-quality extra virgin olive oil, then season with a pinch of salt and freshly ground black pepper to taste. Mix everything together until you have a smooth, well-combined mixture with a fresh and fragrant aroma.

6. 6

   grease: Prepare 4 small individual ramekins or oven-safe baking molds. Lightly grease the inside of each with a bit of olive oil to prevent sticking.

7. 7

   fill: Spoon the ricotta mixture into the molds, filling them about three-quarters full. Avoid filling them to the top, as the flans will puff up slightly while baking.

8. 8

   bake: Place the molds in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the flans are set and lightly golden on top.

9. 9

   garnish: Once baked, let them rest for a few minutes, then carefully remove them from the molds and place them on a serving plate. Garnish with a fresh basil leaf for a simple, elegant touch.

10. 10

    serve: These savory ricotta flans with lemon and basil are delicious served lukewarm or cold, making them a perfect make-ahead appetizer for summer gatherings or elegant dinners.