Easy Appetizer Recipe: Baked Ricotta with Lemon, Garlic & Chives
Last month Megan declared baked ricotta "the best appetizer you haven't met yet." Intrigued (who wouldn't be?), I gave it a try and suddenly baked ricotta is the best appetizer I've only recently met. It's the new thing, the current crush, the little bite that perfectly straddles the divide between old-fashioned, stodgy hot appetizers and fresher, more modern tastes. If you like to have something hot on the table to start a party, then let us convince you to also make baked ricotta's acquaintance.
When planning my sister's bridal shower, I decided I wanted to have a hot appetizer on the table as a nice complement to all the cold food (smoked salmon sandwiches, fruit, salad cups). Baked ricotta was of course the answer, especially since it was so easy. It took me literally 5 minutes to mix up this ricotta and put it in the oven, which is simply not much work for a hot appetizer that made the ladies swoon.
As Megan pointed out in her post, baked ricotta often includes an egg for a soufflé-like rise and airiness, but I skipped it here to keep things extra-easy and simple. This ricotta just has lemon, garlic, and chives, with a finishing drizzle of good olive oil.
Mix and bake, and the result is a creamy, warm dip that beats any store-bought cheese ball or dip with fresh flavors. We used nutty crackers to scoop up the dip, but it would also be wonderful on plain or toasted baguette.
Ingredients:
Instructions:
for full recipes please see : www.thekitchn.com
When planning my sister's bridal shower, I decided I wanted to have a hot appetizer on the table as a nice complement to all the cold food (smoked salmon sandwiches, fruit, salad cups). Baked ricotta was of course the answer, especially since it was so easy. It took me literally 5 minutes to mix up this ricotta and put it in the oven, which is simply not much work for a hot appetizer that made the ladies swoon.
As Megan pointed out in her post, baked ricotta often includes an egg for a soufflé-like rise and airiness, but I skipped it here to keep things extra-easy and simple. This ricotta just has lemon, garlic, and chives, with a finishing drizzle of good olive oil.
Mix and bake, and the result is a creamy, warm dip that beats any store-bought cheese ball or dip with fresh flavors. We used nutty crackers to scoop up the dip, but it would also be wonderful on plain or toasted baguette.
Ingredients:
- 15 ounces (about 2 cups) whole milk ricotta
- 1 large lemon, zested and juiced
- 2 large cloves garlic, minced
- 1 ounce fresh chives, minced (about 1/2 cup)
- 1/2 teaspoon salt
- Freshly ground black pepper
- Extra-virgin olive oil
Instructions:
- Small crackers or slices of baguette, to serve
- Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan.
- Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)
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for full recipes please see : www.thekitchn.com
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