Nutrition Information (per serving)
2¾ cups nonfat ricotta cheese
1 lb plus 2 oz low-fat cream cheese
4 whole eggs
1½ tsp salt
½ cup goat cheese, like chevre
½ cup grated Parmesan cheese
6 garlic cloves
5 Tbsp chives
¼ cup chopped fresh parsley
4 tsp chopped fresh basil
¾ tsp fresh chopped thyme
¾ tsp fresh chopped oregano
1½ tsp fresh chopped tarragon
½ tsp garlic powder
1 Tbsp paprika
1½ tsp black pepper
4 tsp grated Parmesan cheese
1 yellow or red bell pepper
⅓ cup thinly sliced sun-dried tomatoes
¾ cup sliced black olives
8 garlic cloves, lightly crushed
1½ cups canned artichoke hearts, drained and rinsed
½ cup sliced shallots
1½ tsp dry basil
1½ tsp dry oregano
1½ tsp ground coriander
1½ tsp fresh ground pepper
1½ cups olive oil
1 cup white balsamic vinegar
1½ tsp salt
3 whole sprigs fresh rosemary, about 2 in each
6 whole sprigs fresh fennel leaves, about 2 in each
¾ tsp whole mustard seeds
2 jalapeño peppers, seeded and minced
For Baked Ricotta:
- Preheat oven to 350F. Lightly coat a 9-inch round cake pan with olive oil.
- In a large bowl, combine all ingredients except for topping and whisk with a wire whip until mixture is smooth.
- Spread batter evenly in pan. In a small bowl, combine paprika, pepper and Parmesan cheese. Sprinkle over batter.
- Bake for 30 to 40 minutes, or until knife comes out clean when inserted in center. Allow to cool for 5 minutes. Cut into 12 servings.
- Preheat oven to 400F. Cut bell pepper in half and remove seeds. Place on baking sheet, skin side up and bake for 20 to 30 minutes, or until skin is black. Place in cold water and remove skin. Cut into strips and place in a large bowl.
- Add remaining ingredients and mix gently. Marinate overnight in refrigerator. Remove crushed garlic cloves. Drain oil.
- Serve each serving of ricotta with ⅓ cup vegetables.