Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Baked Ricotta
This baked ricotta recipe from Rosemary Molloy is wonderfully simple, deliciously creamy, and versatile! It can be served hot or cold with crackers, crostini, roasted vegetables, or even on top of pasta. The simple ingredients make this a great recipe when you need to serve something impressive in a pinch! Topped with juicy tomatoes at peak season. Add fresh basil and oregano from market for a tasty dip perfect for your summer soirée.
Ingredients
- 1 ½ cups fresh ricotta
- 1 large egg
- ¼ cup + 1 tbsp freshly grated parmesan cheese (divided)
- 1/2 tsp oregano
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1 tbsp olive oil
Optional Tomato Topping
- 10 cherry tomatoes (chopped)
- 3-4 fresh basil leaves
- 1/2 tsp oregano
- 1-2 pinches salt
- 2-4 tbsp olive oil
Directions
Pre-heat oven to 400F (200C).
In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completely combined.
Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the remaining parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
Tomato Topping:
In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.