It's hard to play favorites when it comes to cheese but ricotta in it's creamy, dreamy simplicity is definitely one of mine. Whether it is sandwiched between noodles and paired with Ma's meat sauce or hanging with lady fingers in tiramisu, I just love it!
As if those weren't enough reasons to love ricotta, along comes this easy dip that is guaranteed to be a unique addition to your table and a favorite among your guests (or in 2020, those living under your roof).
2 C (about 1 lb) fresh ricotta (if you can get your hands on it, fresh is soooo good)
2 T minced roasted garlic
1 egg beaten
3/4 C grated pecorino romano cheese (you could substitute parmesan if romano isn't your jam)
1/2 C shredded whole milk mozzarella (shred it yourself for the best end product)
1 T finely chopped fresh thyme and rosemary
Salt and pepper to taste
1t Olive Oil (I recommend the highest quality EVOO you can get your hands on)
Preheat oven to 400°
In a medium bowl, combine egg, ricotta, garlic, 1/2 grated cheese, fresh herbs and 1/2 shredded cheese, and season with salt and pepper to taste.
Place in an 8 x 8" baking dish, 9" pie dish or similar size stoneware.
Top with remaining grated and shredded cheese and bake until bubbly (about 15-20 minutes)
Broil watching closely to lightly brown the cheese on top.
Remove from oven, garnish with remaining chopped herbs, a drizzle of olive oil and a couple grinds of fresh pepper.
Serve warm with crostini