{ baked ricotta }

I know it's only Wednesday but I'm thinking about the weekend already. I'm not a person who only lives for the weekends, but you know, sometimes there are weeks when you really look forward to being  able to say "Thank God it's Friday!"

This is the recipe I have in mind for this Friday night. Or why not for any cozy night during the week with a glass of bubbly. Maybe I changed my mind already about saving the ingredients for the weekend. After all, it's important to enjoy everyday, no matter whether it's Wednesday or Friday.

Ingredients (serves 4)

- 8 ounces (225 g) ricotta
- 1/4 cup (0.6 dl) parmesan
- 1 garlic clove
- 2 tablespoons fresh basil
- 1 tablespoons chives
- red pepper flakes to taste
- coarse salt & pepper
- 1 egg white

Mix ricotta, finely grated parmesan and garlic. Chop fresh herbs and add in. You can choose your own combo with the herbs. I like to use basil and chives in this recipe. Season with red pepper flakes, coarse salt and pepper to taste. Mix in lightly whisked egg white.

Divide the mixture into buttered ramekins, and place them on a baking sheet. Bake at 350 F (175 C) for around 35 minutes until the cheese is puffed, set in the middle and starts to brown from the edges. Let cool to room temperature and serve with your favorite bread and crackers.

{ recipes adapted from seven spoons }

Comments

[Musketnuss]

This looks really really tasty. I've never tried baking ricotta before - I thought I wouldn't like it, but your photos tell me I should give it a try. thanks!

[Tracy (Amuse-bouche for Two)]

This would be a beautiful thing to have at our next supper party. Beautiful.

[fresh365]

Oh Yum! I think this would be the perfect Friday night dip!

[Julia]

Since I am ricotta addicted, this will be one of the next recipes I will try out! Thank you!

[tiina]

Thanks for the comments ladies - much appreciated!