Wealthy, creamy, and effervescent with golden cheese, this Ricotta Bake recipe is the right appetizer or cozy snack. That includes a mix of BelGioioso® Ricotta con Latte®, Parmesan, and Provolone Cheeses, mixed with recent thyme and a contact of seasoning, it bakes to a luscious, savory delight. Served heat with crispy crostini and a drizzle of extra-virgin olive oil, it’s an irresistible dish that’s easy to organize but spectacular to share.
Ricotta Bake
Makes about 5 cups
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Preheat oven to 400°F (200°C). Evenly grease a 1½- to 2-quart baking dish with oil.
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In a big bowl, stir collectively Ricotta con Latte®, 4.5 ounces (128 grams) Parmesan, 4.5 ounces (128 grams) Provolone, eggs, salt, thyme, and pepper till effectively mixed. Unfold into ready pan. Sprinkle remaining 0.5 ounce (14 grams) Parmesan and remaining 0.5 ounce (14 grams) Provolone on prime.
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Bake till golden brown and bubbly, 25 to half-hour. Drizzle with oil. Serve heat with crostini.
