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
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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