Tuesday, 21 December 2010

Baked Ricotta Cheese

This lovely dish of cheesy goodness is ricotta cheese from Upper Canada Cheese, drained and beaten with an egg and some Guernsey milk cheddar, then baked until set and bubbly. It makes a great spread on crackers or small slices of bread. I left mine pretty plain because I served it with Dried Tomato Pesto. You could serve it with any kind of pesto, or various chutneys pickles, or relishes. If you don't want to serve it with anything like that, you might want to put some herbs or spices into the cheese mixture.

The Guernsey Cheddar, by the way, was made by Pine River Cheese, which recently became the second cheesemaker in Ontario to make a Guernsey milk cheese. I got mine at the 100 Mile Market, but I'm not too sure who else would have it. Anyone spotted it anywhere?

This would serve 4 to 6 as an appetizer course in a meal, or it would make a good dish in a buffet of hors d'ouvres where, presumably, it would go much further.

4 to 20 servings depending
1 hour - 15 minutes prep time

Baked Ricotta Cheese
450 grams (1 pound) ricotta cheese
100 grams (1/4 pound) cheddar cheese
1 extra large egg
1/2 teaspoon salt
seasonings as desired

Preheat the oven to 375°F. Butter a small baking dish (or dishes, if you are going to serve it in individual portions)

Drain the ricotta well, then beat in the egg, salt, and any other seasonings that seem appropriate. Put the mixture in the buttered dish(es) and bake for 40 to 45 minutes, until golden brown and bubbly.

Let the mixture sit for about 5 minutes before serving.

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