Baked Ricotta with Rosemary & Lemon

Name: Baked Ricotta with Rosemary & Lemon
Yield: serves: 4 to 6
Ingredients: 2 cups ricotta cheese; 3 sprigs of fresh rosemary, leaves finely chopped; Grated zest of 1 lemon; 3 tablespoons extra virgin olive oil; Pinch of crushed red pepper; Kosher salt; Big fat finishing oil; 1 loaf of rustic Italian bread, cut into 1-inch slices

December 9, 2011

This is another super-cinchy piccolini that packs a big wow factor. Start with high-quality ricotta, mix it up with lots of other yummy stuff, put it in a cute dish, and bake until it’s all warm and melty. Serve this cheesy pot of deliciousness with lots of warm bread, and I guarantee people will call you a rock star!

Recipe notes

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