Baked goat cheese and ricotta custards
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Baked in individual ramekins, these savory custards are wrapped in spinach leaves. Serve them on mixed greens for an elegant first course or luncheon entrйe.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 and pepper to taste
12 large spinach leaves, stemmed and washed
Як готувати
1. Heat oven to 350єF. 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.2. Line each ramekin with 3 spinach leaves. Divide cheese mixture- fill full. Bake 30 minutes. Cool 5 minutes.
3. To serve, run a knife around the rim of each custard. Invert onto small plates.
