Baked Ricotta Appetizer: This rich, savoury, warm cheese dip with a light, airy, souffle-like texture can't be beat for any occasion!
Author Rebecca Lindamood
1container whole milk ricotta15 ounce-ish
1cupgrated Parmesan cheesenot the powdery kind in a shaker container!
2large eggsbeaten to break them up a bit
1small size clove of garlicpeeled and minced or pressed
1teaspoonfresh oregano leavesfinely minced, or 1/4 teaspoon dried oregano leaves
1/4teaspooncrushed red pepper flakes
butter for the baking dish
Preheat the oven to 400°F.
Generously butter a 2 cup capacity baking dish or piece of oven-safe pottery (*See Notes). Set it aside.
Use a stand mixer or a hand mixer on HIGH speed or a sturdy spoon and some serious enthusiasm to beat together the ricotta and Parmesan cheeses with the eggs, garlic, oregano, and crushed red pepper flakes for about 1 minute. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown over the whole surface with some darker brown areas. Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.
*You can use smaller ramekin type dishes, well buttered, but start checking them at about the 10 minute mark as they will cook faster than if the entire mixture was in a larger dish.