Baked Ricotta With Sage Recipe
Servings: 1
Ingredients
- 1 ct , (48 ounce.) whole-lowfat milk ricotta cheese
- 1 tsp Minced fresh sage
- 1 tsp Salt
- 1/4 tsp Freshly grnd pepper Fried sage leaves
- 1/4 c. Extra-virgin extra virgin olive oil
- 6 x Fresh sage leaves
Directions
- 1. Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl. Spoon in ricotta. Cover and alLow to drain in the refrigerator overnight.
- 2. Heat oven to 400F. Throw away liquid in bowl. Wipe out bowl. Return ricotta to bowl. Stir in minced sage, salt and pepper. Line a 1 1/2-qt ovenproof bowl or possibly souffl, dish with the cheesecloth. Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl. Bake 1 hour till browned on top (ricotta will be jiggly in center). Cold cheese on rack 15 min.
- Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 min. Wrap and chill overnight. (Can be made ahead. Chill up to 2 days.) Throw away cheesecloth. Transfer ricotta to serving plate. Let stand at room temperature 1 hour before serving.
- 3. Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.
- Add in sage leaves and cook just till leaves darken, about 20 seconds. Pour oil and sage leaves on top of ricotta.
- Makes 8 to 10 servings.
- less for men), 300 mg cholesterol or possibly less, 2,400 mg sodium or possibly less, 250 g
- NOTES : This wonderful cheese spread with minced fresh sage couldn't be easier-just shape and bake.
- Prep time: 15 min plus chilling
- Baking Time: 1 hour Degree of difficulty: easy
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 88g | |
| Calories 589 | |
| Calories from Fat 486 | 83% |
| Total Fat 55.0g | 69% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2498mg | 104% |
| Potassium 65mg | 2% |
| Total Carbs 24.63g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 11.71g | 8% |
| Protein 1.03g | 2% |
