Individual Herbed Lemon Ricotta

By jjadin

Fell about a bit in oven. Might want to let stay in molds overnight, and pack tighter.

Ingredients

• DRESSING:
• 1 lb ricotta cheese
• crusty bread to serve
• 2 tbsp olive oil
• 1 garlic clove, crushed
• zest of 1 lemon
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1/2 cup olive oil
• 1 cup roughly chopped sun-dried tomatoes
• 4 tbsp chopped parsley

Details

Servings 4

Preparation

Step 1

Lightly grease and line four 1/2 cup ramekins with plastic wrap. Divide the ricotta between the molds and press down firmly. Cover with plastic wrap and refrigerate 2 hours.

Preheat oven to 425F. Unmold the ricottas onto a baking sheet lined with parchment paper and bake for 20 minutes, or until golden.

To make the dressing, combine all ingredients in a bowl.

Place each baked ricotta into a shallow bowl and pour a little of the dressing over each one. Serve with crusty bread.