Baked Ricotta with Bruschetta

Who doesn’t love cheese? This is the ultimate comfort food, easy to make, and will keep you out of the kitchen. 

For Ricotta

• 6 tablespoons unsalted butter

• 2 pounds whole milk ricotta

• 1 cup diced mozzarella cheese

• 10 ounces grated parmesan cheese

• 1 ounce dried oregano

• Pinch red pepper flakes

• Salt and pepper to taste

1. Preheat the oven to 400°F.

2. Butter a 2-quart oval baking dish.

3. In a large mixing bowl, add the ricotta, mozzarella, 8 ounces parmesan cheese, oregano, red pepper flakes, salt, and pepper; mix thoroughly.

4. Place the ricotta mixture in the buttered baking dish, top with the remaining 2 ounces parmesan cheese, and bake for 20 minutes at 400°F.

For Bruschetta

• 1 round loaf Italian bread

• ½ cup olive oil

• 2 cloves garlic, peeled and cut in half

1. Preheat oven to 450°F.

2. Slice bread on into ½-inch thick slices. Coat both sides with olive oil using a pastry brush, and rub each slice with garlic.

3. Place on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is golden on both sides