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    You are in: Home / Australian / Baked Ricotta With Parmesan and Thyme Recipe
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    Baked Ricotta With Parmesan and Thyme

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Carol in Oz's Note:

    A delicious, indulgent treat to serve with an assortment of crackers, crusty French bread and a lovely drop of good wine. Adapted from the Donna Hay cookbook. Excellent entertaining food!

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    Units: US | Metric


    1. 1
      Preheat oven to 150°C
    2. 2
      Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine.
    3. 3
      Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray.
    4. 4
      Bake for 1 hour or until golden.
    5. 5
      Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.

    Ratings & Reviews:

    • on March 19, 2008


      This was great but next time I will use the firm ricotta cheese and the parm. I had asiago cheese and loose ricotta so I just mixed it all together and formed a ball which spread during cooking but was still great. It didn't say how much salt and pepper so I used the measurement of the chili flakes and my friends thought it was too peppery but I LOVE PEPPER and that is what counts most. Next time I'll do it to taste.

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    Nutritional Facts for Baked Ricotta With Parmesan and Thyme

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 573.9
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 12.3 g
    Cholesterol 66.6 mg
    Sodium 1153.0 mg
    Total Carbohydrate 63.1 g
    Dietary Fiber 3.7 g
    Sugars 0.7 g
    Protein 29.5 g

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