Bay (Or Rosemary) Scented Ricotta Infornata

1. 1

   ["Taste the ricotta, add a little salt if needed. Strain the ricotta in a mesh strainer in the refrigerator for 24-36 hours. The strainer is going to mold the cheese so use one that will give the depth of the strained cheese about 1.5-2 inches. A firm, dry ricotta is desired.", "Pre-heat over to 350 degrees.

2. 2

   Generously oil the bottom and sides of a shallow baking dish that is slightly larger than the diameter of the mesh strainer.

3. 3

   Line the baking dish with either the fresh bay leaves or rosemary.

4. 4

   Unmold the ricotta into the baking dish (invert the strainer onto the baking dish).

5. 5

   Oil the cheese and sprinkle the top generously with coarse salt, and pepper (if desired)", "Bake for 1-1.5 hours until very nicely browned.

6. 6

   Cool on a wire rack. Unmold after cooling."]

* Per serving · 4 servings · Values may vary.

No additional tips available.