Description
Easy antipasto recipe for baked creamy ricotta drizzled with garlic-infused olive oil
Ingredients
- • 6 cloves garlic, peeled and lightly smashed
- • Extra virgin olive oil
- • 16 ounces (preferably fresh) ricotta
- • ½ cup grated Pecorino Romano, divided
- • 2 eggs, lightly beaten
- • Salt
- • Freshly ground black pepper
Instructions
- • Place the cloves of garlic and about ½ cup olive oil in a small sauté pan over low heat. Slowly simmer the cloves until they are soft and brown, about 15 minutes. Remove from heat. Allow to cool. Using the back of a wooden spoon, mash a few of the cloves until soft.
- • Heat the over to 350 degrees Fahrenheit. Lightly coat a small baking dish with oil.
- • In a medium bowl, mix together the ricotta, about 2/3 of the Pecorino , eggs and some of the mashed garlic. Taste and season with salt and pepper.
- • Transfer the mixture to the baking dish. Sprinkle with the remaining Pecorino and drizzle with the garlic-infused olive oil. Bake until heated through and the cheese on top is melted and browned, about 30 minutes.
- • Serve with nice crusty toasted bread and enjoy!