Ingredients
- 16 oz. BelGioioso Ricotta con Latte® cheese
- 2 eggs
- 1/2 cup BelGioioso Parmesan cheese, grated
- 1/2 cup fresh herbs (basil, chives, oregano), chopped
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
- 1/4 cup olive oil
- 1 cup prepared or homemade pesto
- 1 cup diced summer tomatoes
Directions
Preheat oven to 350˚F. Place BelGioioso Ricotta con Latte®, eggs, BelGioioso Parmesan, herbs, salt and pepper in a food processor. While processing, add oil in a steady stream. Grease a decorative ceramic baking dish (9-10 inch) and place mixture in the dish. Bake for 30 minutes or until lightly browned. Cool for 10 minutes and top with pesto and diced tomatoes. Serve with sliced baguette, crackers or crostini.
Ingredients
- 16 oz. BelGioioso Ricotta con Latte® cheese
- 2 eggs
- 1/2 cup BelGioioso Parmesan cheese, grated
- 1/2 cup fresh herbs (basil, chives, oregano), chopped
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
- 1/4 cup olive oil
- 1 cup prepared or homemade pesto
- 1 cup diced summer tomatoes
