What’s Cookin’ with Nicole: Baked Garlic Ricotta!
This is the perfect treat for playoff party, family gathering or even a treat you want to make for yourself. The ricotta makes it so fluffy which makes it a very light dip. You can definitely even use veggies to dip in it. I saw this recipe on The Today Show, and I knew I had to make it!
GARLIC SAUCE
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and thinly sliced
1/4 cup fresh parsley, chopped
CROSTINI
1 round loaf Italian bread, sliced 1/2-inch-thick
1/2 cup extra-virgin olive oil
2 garlic cloves, peeled and halved
BAKED RICOTTA
32 ounce container whole-milk ricotta, such as Polly-O
2 cups diced fresh mozzarella cheese
10 ounces Parmesan cheese, grated and divided
1 ounce clamshell fresh oregano, chopped
1/8 teaspoon crushed red pepper flakes
kosher salt and freshly ground black pepper, to taste
FOR THE GARLIC SAUCE:
In a small saucepan set over medium heat, sauté olive oil and garlic until garlic is lightly browned. Add parsley and stir to combine. Remove from heat and set aside.
FOR THE CROSTINI:
1.Preheat the oven to 450 F.2.. Using a pastry brush, brush both sides of each slice with olive oil and rub each slice with fresh garlic.3.Place crostini on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is evenly golden brown.
FOR THE BAKED RICOTTA:
1.Preheat the oven to 400 F. Grease a 2-quart (or larger) oval baking dish with olive oil.2.In a large mixing bowl, combine ricotta, mozzarella, 8 ounces of Parmesan, oregano, red pepper flakes, salt and pepper. Transfer the cheese mixture to an oiled baking dish, shaping it into an oval. Top with remaining 2 ounces of Parmesan and bake for about 20 minutes, or until well browned on top.3.To serve, spread warm ricotta over slices of crostini and drizzle garlic sauce over the top.