Baked herb ricotta with preserved lemon and walnut oil

16 Dec

1 15 oz tub whole milk ricotta

½ cup grated parmesan cheese

2 TBS herbs (thyme, marjoram), chopped

½ preserved lemon (2 quarters), chopped

½ tsp crushed red pepper

fresh ground black pepper

1 TBS walnut oil

Combine first 6 ingredients. Transfer to ovenproof serving dish. Drizzle with walnut oil and additional parmesan cheese . Bake at 325 about 25 minutes. Garnish with additional chopped herb. Serve warm with crostini or endive.

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