Baked Ricotta with Honey Chili Dressing

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Average Rating: 5 | Rated By: 1 users

The gentle ricotta cheese is seasoned and topped with pine nuts, and then baked to perfection. The cheese is then served over greens with olives and light honey chili dressing. This tantalizing Mediterranean dish can be served as a starter or for a light lunch

Ingredients

  • 2 cups (250 mL) ricotta cheese (I used light cheese)
  • ½ cup (125 mL) grated Parmesan cheese, divided
  • 2 tsp. (10 mL) grated lemon zest
  • 1/2 tsp (.25 mL) GF dried thyme
  • 1 minced garlic clove
  • 2 Tbsp. (30 mL) pine nuts
  • Few leaves of curly endive (enough for 4 servings)
  • 1/2 cup (60 mL) green olives
  • GF coarsely ground black pepper to taste
  • FOR THE DRESSING
  • 1 Tbsp. (15 mL) liquid honey
  • Juice of 1 lemon with zest
  • ¼ cup (60 mL) extra virgin olive oil
  • ¼ tsp (.25 mL) GF red chili flakes
  • Sea salt to taste
  • Instructions

  • Preheat oven to 375 F (190 C) and line a baking pan with parchment paper
  • Mix the ricotta, ¼ cup Parmesan cheese, lemon zest, thyme and garlic together
  • Spoon out ricotta mixture into prepared pan. The cheese should about 3/4-inch high, sprinkle with remaining Parmesan cheese and pine nuts
  • Bake for 20 minutes or until golden brown. Cool completely before removing from the pan. Slice into 4 pieces
  • For the dressing, whisk everything together
  • To serve, arrange few leaves of the endive on a serving plate with some olives and drizzle with some dressing. Top with a slice of baked cheese and drizzle with more dressing


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