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Baked Goat Cheese And Ricotta Custards


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Baked Goat Cheese And Ricotta Custards 0 Picture


  • Butter for greasing the ramekins
  • 1 cup whole milk ricotta cheese
  • 6 ounces fresh goat cheese
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons coarsely-chopped walnuts
  • 2 tablespoons chopped fresh basil leaves
  • 2 eggs lightly beaten
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 large spinach leaves stemmed, washed


Servings 4


Step 1

Heat oven to 350 degrees. Generously butter four 5-ounce ramekins or custard cups. Combine ricotta, goat cheese, Parmesan, walnuts, basil, egg, salt, and pepper in a bowl and mix well.

Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30 minutes. Cool 5 minutes.

To serve, run a knife around the rim of each custard. Invert onto small plates.

This recipe yields 4 servings.

Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 21.5 grams
Fat: 25 grams
Calories: 324

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