Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Ricotta with Lemon and Herbs
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 40 mg
- Sodium
- 231 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 40 mg
- Sodium
- 231 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
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