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
    Cranberry Concentrate Liquid

    ReplyDelete

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