Baked Ricotta Cheese An Stewed Cherries Recipes

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
• Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
• Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

CHERRY RICOTTA TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
• Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
• Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
• Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
• Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
• Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
• Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

BAKED FRESH RICOTTA WITH STEWED CHERRIES

Steps:

• Preheat oven to 305 Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove excess liquid. Transfer the cheese to a bowl, add the egg, 1 tbsp honey, salt, half the lemon zest and stir until well combined. Transfer to an 8 ounce shallow baking dish and place on a baking sheet, ake in he center of the oven until puffed & beginning to brown , about 35 minutes. Remove from the oven and let stand 10 minutes. Put the cherries, lemon juice & remaining zest and 2 tbsp honey in a small saucepan. Simmer over med heat and cook until thickened & the cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries.