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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This is based on a recipe I found on discovery_ . I took it to work andit was devoured before the morning was over Ingredients:
2 pounds fresh ricotta cheese, drained |
1 clove garlic, minced and made into a paste with salt |
1/2 cup mix of fresh torn herbs, chopped: thyme, basil, parsley, oregano |
4 tablespoons extra virgin olive oil (evoo) |
1 teaspoon kosher salt |
freshly ground black pepper |
1 cup panko crumbs |
Directions:
1. Preheat oven to 375 degrees F.
2. Place herbs in a bowl, add garlic and salt.
3. Add ricotta, EVOO, and blend to combine.
4. Spray 9-inch pie plate with cooking spray.
5. Pour panko crumbs in pie plate and smooth to an even layer.
6. Pour in the ricotta mixture, and level.
7. Drizzle with EVOO.
8. Cook in oven for 50-60 minutes, or until golden brown, or semi-firm to the touch.
9. Remove from oven and allow to cool slightly prior to serving.
10. Drizzle with EVOO, season, and garnish with parsley.
11. Serve on a plate with crostini or crackers.
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