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Baked Ricotta Appetizer

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Ingredients
  

  • 16 ounces fresh whole-milk ricotta
  • 2 eggs
  • 3 ½ ounces grated Parmesan cheese
  • salt/pepper-generous amount to taste
  • 4-6 garlic cloves chopped very fine
  • handful parsley chopped fine
  • olive oil

Crostini

  • french bread sliced on diagonal
  • olive oil
  • salt/pepper
  • 2 chopped garlic cloves
  • a few T. of chopped parsley

Instructions
 

  • Preheat oven to 400.
  • Line 6x3 cake pan with parchment.
  • Mix all ingredients to combine and lay on parchment in the pan.
  • Drizzle top with olive oil.
  • Bake 30 minutes
  • Raise temp to 450 and bake 5 minutes to brown. (Watch closely so it doesn't burn.)
  • Let cool slightly before removing from pan and serving with crostini.

Crostini

  • Brush both sides of bread slices with oil and lay on parchment lined cookie sheet.
  • Top with parsley and garlic.
  • Bake at 400 approx 13 mins.

Serving Assembly

  • Let guests spread ricotta on crostini.
  • Can also add a grilled shrimp on top with a drizzle of honey!