Baked Ricotta With Sun Dried Tomatoes
Here’s an easy appetizer recipe that lends itself to creative versions: add different herbs; add feta cheese and lemon zest; create a sweet dessert variation with the addition of dried cherries or sun dried apricots, vanilla and sugar.
Preheat oven to 400˚
Prepare a parchment “collar” for a 2 cup soufflé dish (in case ricotta rises above top of dish) Spread softened butter on bottom, sides and onto the parchment collar in the soufflé dish.
Whisk eggs lightly with a fork. Add ricotta, Parmesan cheese, and pepper.
Beat ingredients until well combined. Stir in the California Sun Dried Tomatoes.
Pour mixture into soufflé dish and bake for approximately 30 minutes until the ricotta is puffed and golden brown.
Serve with warm, crusty bread.