Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Ricotta
The crisp, buttery crust has a lemony ricotta filling topped with roasted zucchini and grape tomatoes that have been seasoned with oregano and basil, then it all gets a sprinkling of parmesan. You didn’t really think there would be no cheese did you?
This simple, beautiful cake is ideal for those spring or summer nights when you want to delight family or friends with a surprise weeknight dessert. It comes together quickly and no fancy equipment is needed - just a whisk. The lemon is allowed to really shine thanks to the light flavor of ricotta and restrained amount of sugar.
I have trouble scrolling past any cheese filled bread recipe that pops up in my feed. Gruyere Spiral Loaves? Went out and bought gruyere immediately. Parmesan Shortbread Crackers? Ate them all. Cheesy Gougeres? Mais bien sur. You too? Then you might want to check out the Savory Babka recipe by Melissa Clark for New York Times Cooking. Buttery brioche dough is swirled with a savory mixture of ricotta, parmesan, garlic, scallion, and finely chopped fresh basil. I opted for the olive option (kalamata) rather than the bacon. The smell wafting from the oven alone was enough to spark joy.
