Baked Ricotta Loaves

• Ricotta Loaves
• 1-3/4 qt. whole milk ricotta cheese, drained
• - goat cheese, softened
• 6 Tbsp. fresh basil, chopped
• 6 Tbsp. fresh parsley, chopped
• 2 Tbsp. KRAFT 100% Grated Romano Cheese
• 1 tsp. crushed red pepper
• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• Salad
• 16 each miniature yellow squash, grilled, halved
• 4 each small red beets, roasted, quartered
• 16 each yellow pear tomatoes, halved
• 16 each red pear tomatoes, halved
• 16 each orange cherry tomatoes, halved
• 1-3/4 qt. micro salad greens
• 1 cup fresh raspberries
• 16 each carrot curls Target 2 lb For $3.00 thru 02/06
• 1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

1. Ricotta Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray.
2. Set aside.
3. Combine all ingredients except dressing; press into prepared pans.
4. Bake in 335 degrees F-convection oven 40 to 50 min.
5. or until tops are lightly browned and firm to the touch.
6. Let stand in pans 15 min.
7. Unmold in parchment paper-lined sheet pan.
8. Brush with dressing.
9. Return to oven; continue baking 5 min.
10. Cool completely; refrigerate several hours.
11. Cut each loaf into 8 slices.
12. Salad: Combine all ingredients except vinaigrette.
13. For each serving: Heat 2 Ricotta Loaf slices under salamander 1 min.
14. or just until warmed.
15. Meanwhile, place about 1 cup of the Salad on serving plate.
16. Drizzle with 1 tsp.
17. of the vinaigrette.
18. Top with ricotta loaf slices.

ricotta loaves, milk ricotta cheese, goat cheese, fresh basil, fresh parsley, romano cheese, red pepper, tomato, salad, yellow squash, red beets, yellow pear tomatoes, red pear tomatoes, orange cherry tomatoes, salad greens, fresh raspberries, tomato

Taken from www.kraftrecipes.com/recipes/baked-ricotta-loaves-104880.aspx (may not work)