Baked Ricotta Loaves Recipe

Name: Baked Ricotta Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ricotta Loaves; 1-3/4 qt. whole milk ricotta cheese, drained; - goat cheese, softened; 6 Tbsp. fresh basil, chopped; 6 Tbsp. fresh parsley, chopped; 2 Tbsp. KRAFT 100% Grated Romano Cheese; 1 tsp. crushed red pepper; 1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; Salad; 16 each miniature yellow squash, grilled, halved; 4 each small red beets, roasted, quartered; 16 each yellow pear tomatoes, halved; 16 each red pear tomatoes, halved; 16 each orange cherry tomatoes, halved; 1-3/4 qt. micro salad greens; 1 cup fresh raspberries; 16 each carrot curls Target 2 lb For $3.00 thru 02/06; 1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

Servings: persons

Ricotta Loaves
1-3/4 qt. whole milk ricotta cheese, drained
- goat cheese, softened
6 Tbsp. fresh basil, chopped
6 Tbsp. fresh parsley, chopped
2 Tbsp. KRAFT 100% Grated Romano Cheese
1 tsp. crushed red pepper
1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
Salad
16 each miniature yellow squash, grilled, halved
4 each small red beets, roasted, quartered
16 each yellow pear tomatoes, halved
16 each red pear tomatoes, halved
16 each orange cherry tomatoes, halved
1-3/4 qt. micro salad greens
1 cup fresh raspberries
16 each carrot curls Target 2 lb For $3.00 thru 02/06
1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

1
Ricotta Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray.
2
Set aside.
3
Combine all ingredients except dressing; press into prepared pans.
4
Bake in 335 degrees F-convection oven 40 to 50 min.
5
or until tops are lightly browned and firm to the touch.
6
Let stand in pans 15 min.
7
Unmold in parchment paper-lined sheet pan.
8
Brush with dressing.
9
Return to oven; continue baking 5 min.
10
Cool completely; refrigerate several hours.
11
Cut each loaf into 8 slices.
12
Salad: Combine all ingredients except vinaigrette.
13
For each serving: Heat 2 Ricotta Loaf slices under salamander 1 min.
14
or just until warmed.
15
Meanwhile, place about 1 cup of the Salad on serving plate.
16
Drizzle with 1 tsp.
17
of the vinaigrette.
18
Top with ricotta loaf slices.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ricotta Loaves, 1-3/4 qt. whole milk ricotta cheese, drained, - goat cheese, softened, 6 Tbsp. fresh basil, chopped, and more.

Yes, Baked Ricotta Loaves falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Ricotta Loaves

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