A NOTE FROM EXECUTIVE CHEF BILL SCATENA A combination of ricotta, Parmigiano-Reggiano, and fresh chevre gives this unctuous spread the perfect balance of salinity and creaminess. You can serve this appetizer year-round, simply change the garnish based on the season—we use dried fruit in the winter, pickled fresh apricots in the spring, and oven-roasted tomatoes in the summer”.
Recipe for Baked Ricotta
2 cups fresh whole-milk ricotta
¼ cup finely grated Parmigiano-Reggiano
½ cup fresh chevre (goat cheese)
1 whole egg plus 2 egg yolks
2 teaspoons fresh thyme leaves, minced
2 tablespoons fresh flat-leaf parsley, minced
finely grated zest of 1 lemon
2 teaspoons kosher salt
Freshly cracked black pepper, to taste
Extra-virgin olive oil, to taste
Pickled apricots (recipe)
Grilled pita bread or crackers, for serving
Preheat a convection oven to 400˚F (425˚F for a conventional oven). In the bowl of a stand mixer fitted with the paddle attachment, add ricotta, Parmigiano-Reggiano, and chevre. Mix on low speed until combined, about 30 seconds. Crack whole egg and egg yolks into a separate bowl, whisking gently with a fork to combine. With the motor running, add eggs to the cheese mixture. Increase speed to medium and whip until thoroughly combined, about 45-60 seconds, occasionally stopping to scrape down the sides of the bowl with a rubber spatula. Be careful not to over-whip or the cheese may break.
Turn off mixer and fold in herbs and lemon zest. Season with salt and freshly cracked black pepper to taste. Spoon into a 1-quart ovenproof ramekin or soufflé dish (about 3-inches tall). Bake in preheated oven for 15-20 minutes, until sides are bubbling and the center starts to brown. Remove from oven and drizzle with a fruity olive oil. Garnish with pickled apricots and serve immediately.
Pair with our Summer Farm Sparkling Rosé 2014
Photo by Andrea Hubbell