Recipe courtesy of The Culinary Institute of America
This is a wonderful addition to any brunch. The flavorful baked ricotta can be used as a spread for toasted whole grain bread. The rosemary adds a wonderful citrus note and the pepper flakes add a little heat. This is also great cooked with scrambled eggs.
- 2 cups part-skim ricotta cheese
- 1 teaspoon minced fresh rosemary
- ¼ – ½ teaspoon red pepper flakes
- ½ teaspoon kosher or sea salt
- 1 tablespoon extra virgin olive oil
Preheat the oven to 325°F.
In a small mixing bowl combine the ricotta with rosemary, pepper flakes, and salt.
Oil an oven proof shallow baking dish with the extra virgin olive oil and transfer the cheese mixture to the baking dish. Smooth the cheese into an even layer of about ¾-inch thickness.
Place the cheese into the oven and bake for about 25 minutes, or until the cheese puffs up in the middle as well as along the edges. Remove the cheese from the oven and allow to cool slightly before serving.
Nutritional information per serving:
Calories: 100 ? Protein: 7 g ? Carbohydrate: 3 g ? Fiber: 0 g ? Sodium: 225 mg ? Potassium: 75 mg
Saturated fat: 3 g ? Polyunsaturated fat: 0.5 g ? Monounsaturated fat: 3 g ?
Trans fat: 0 g ? Cholesterol: 20 mg
Find more delicious recipes that spare the salt from The and the Harvard School of Public Health.
Copyright © The Culinary Institute of America
The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.