Baked Ricotta With Sage Recipe

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   1.

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   Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl.

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   Spoon in ricotta.

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   Cover and alLow to drain in the refrigerator overnight.

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   2.

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   Heat oven to 400F.

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   Throw away liquid in bowl.

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   Wipe out bowl.

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   Return ricotta to bowl.

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    Stir in minced sage, salt and pepper.

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    Line a 1 1/2-qt ovenproof bowl or possibly souffl, dish with the cheesecloth.

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    Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl.

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    Bake 1 hour till browned on top (ricotta will be jiggly in center).

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    Cold cheese on rack 15 min.

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    Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 min.

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    Wrap and chill overnight.

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    (Can be made ahead.

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    Chill up to 2 days.)

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    Throw away cheesecloth.

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    Transfer ricotta to serving plate.

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    Let stand at room temperature 1 hour before serving.

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    3.

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    Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.

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    Add in sage leaves and cook just till leaves darken, about 20 seconds.

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    Pour oil and sage leaves on top of ricotta.

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    less for men), 300 mg cholesterol or possibly less, 2,400 mg sodium or possibly less, 250 g

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    NOTES : This wonderful cheese spread with minced fresh sage couldn't be easier-just shape and bake.

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    Baking Time: 1 hour Degree of difficulty: easy

* Per serving · 4 servings · Values may vary.