Baked Ricotta

Baked ricotta dip is the very definition of easy entertaining. Seriously. It’s just ricotta, eggs, and Parmigiano-Reggiano beaten and baked until puffed and golden. There’s not even a need to be ever so gentle as you fold the ingredients together as with a soufflé. Entertaining gets no easier and guests are no happier. Don’t forget to prepare to accept accolades because there’s going to be some serious gushing over this rich, indulgent, satisfying little cheese number. Tasting is believing. Set it out on its own with sliced baguette and crackers or crudités or as part of an antipasto platter with charcuterie.

Ingredients:

Butter for the baking dish

15 to 18 ounces fresh whole-milk ricotta, (not reduced fat)

2 large eggs

3 1/2 ounces Parmigiano-Reggiano, grated

A few oregano leaves, finely chopped (optional)

1 chile pepper, such as jalapeño or serrano, seeded and thinly sliced (optional)

Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish

Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish.

Let cool slightly prior to serving straight from the baking dish by the generous spoonful. (Okay, so you can serve the dip hot, but honestly, it's even more spectacular when allowed to cool somewhat.)

Recipe from David Leite.