Monday, November 10, 2014

Baked Ricotta with Pecans and Cranberries (Meatless Monday)

Inspiration for this festive platter was found in Food Network Magazine's October issue. I combined ingredients from two recipes to prepare this seasonal dish.

Baked Ricotta with Pecans and Cranberries
(Serves 5)

1 pound ricotta cheese
Grated zest of 1 lemon
1 1/2 tsp. fresh herbs
1/4 cup red pepper, diced
Whisk the ricotta, lemon zest, herbs and pepper until smooth.  Portion into a 2-cup baking dish.  

1/2 cup fresh cranberries
1/4 cup water   
Simmer cranberries in water for 15 minutes.  Stir in:
3 tablespoon brown sugar
1/2 cup pecans, chopped

Cover top of ricotta with cranberry nut mixture.
Bake at 400 degrees F for 15 minutes.  Serve with fresh vegetable crudites and grapes.

1 comment:

  1. I love Baked Ricotta, have noted down the recipe from your article and shall soon go to market to buy the ingredients. Thank you for sharing.

    Best Regards,
    Mantis Hugo
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