Best Baked Fresh Ricotta With Olives Recipes

Baked Ricotta with Harvest Grapes image

Provided by Food Network Kitchen

Time 3h10m

Yield 4

Number Of Ingredients 15

Unsalted butter or oil, for the pan
1 pound fresh whole-milk ricotta
1/2 cup sour cream
1/3 cup sugar
1/4 cup whole milk
2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons)
2 tablespoons all-purpose flour
2 large eggs, plus 2 large egg yolks
Pinch of fine salt
3 cups purple seedless grapes (about 1 pound)
1/4 cup grape juice or 1/2 cup Pinot Noir
1 teaspoon honey
1/4 teaspoon pure vanilla extract
Pinch of fine salt
1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon)

Steps:

Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with parchment paper.
Put the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs and egg yolks and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or up to overnight.
Put the grapes, grape juice, honey, vanilla and salt in a saucepan. Cook over medium-high heat until the grapes burst and the juice thickens, about 10 minutes. Remove from the heat and stir in the lemon juice and zest.
Lift the baked ricotta with the parchment paper and set on a platter; discard the paper. Spoon the warm or room temperature grapes on top. Serve.

Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread, for serving

Steps:

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.

Baked Artichokes with Olives and Ricotta Cheese image

Provided by Geoffrey Zakarian

Categories side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
4 cloves garlic, finely minced
1 cup Nicoise olives, pitted
1 cup white wine
1/4 cup Spanish capers
8 globe artichokes, cleaned and stored in a bowl of water mixed with juice of 1 lemon
One 14-ounce can peeled San Marzano tomatoes, broken apart with your hands
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Pecorino Romano
Canola oil, for frying
1/4 cup fresh tarragon, chopped

Steps:

In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
Top the baked artichoke with the fried artichoke slices and tarragon serve.