Saturday, March 12, 2011

Bye-Bye Winter Salad

photo by Robyn Von Swank

Warm Honey Baked Ricotta

One Package Fresh Ricotta
Olive Oil
Salt and Pepper
Chestnut Honey

Preheat your oven to 425 F

Line one sheet tray with aluminum foil and coat the foil with olive oil. Next, shingle out the fresh ricotta on the lined sheet tray and drizzle it with more olive oil (this coating will caramelize the cheese) and season with salt and pepper. 

Bake until a light caramel color crusts the cheese and remove from oven. Drizzle lightly with honey. Let cool until you can handle it, then crumble and toss over salads, soups, pasta,and beef dishes.

1 comment:

ellen said...

OMG.....Sounds fabulous and something I will actually do and use.Thanks for a great recipe!

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