Baked Ricotta With Sage Recipe

• 1 ct , (48 ounce.) whole-lowfat milk ricotta cheese
• 1 tsp Minced fresh sage
• 1 tsp Salt
• 1/4 tsp Freshly grnd pepper Fried sage leaves
• 1/4 c. Extra-virgin extra virgin olive oil
• 6 x Fresh sage leaves

1. 1.
2. Line large sieve with double layer of cheesecloth, letting excess hang over side; place over medium bowl.
3. Spoon in ricotta.
4. Cover and alLow to drain in the refrigerator overnight.
5. 2.
6. Heat oven to 400F.
7. Throw away liquid in bowl.
8. Wipe out bowl.
9. Return ricotta to bowl.
10. Stir in minced sage, salt and pepper.
11. Line a 1 1/2-qt ovenproof bowl or possibly souffl, dish with the cheesecloth.
12. Spoon ricotta into bowl, letting cheesecloth overhang edge of bowl.
13. Bake 1 hour till browned on top (ricotta will be jiggly in center).
14. Cold cheese on rack 15 min.
15. Lift ricotta, still in cheesecloth, from dish and drain again in sieve, 30 min.
16. Wrap and chill overnight.
17. (Can be made ahead.
18. Chill up to 2 days.)
19. Throw away cheesecloth.
20. Transfer ricotta to serving plate.
21. Let stand at room temperature 1 hour before serving.
22. 3.
23. Make Fried Sage Leaves: Heat oil in small skillet over medium-high heat.
24. Add in sage leaves and cook just till leaves darken, about 20 seconds.
25. Pour oil and sage leaves on top of ricotta.
26. Makes 8 to 10 servings.
27. less for men), 300 mg cholesterol or possibly less, 2,400 mg sodium or possibly less, 250 g
28. NOTES : This wonderful cheese spread with minced fresh sage couldn't be easier-just shape and bake.
29. Prep time: 15 min plus chilling
30. Baking Time: 1 hour Degree of difficulty: easy

ricotta cheese, fresh sage, salt, freshly grnd pepper, extravirgin extra virgin olive oil, sage

Taken from cookeatshare.com/recipes/baked-ricotta-with-sage-75509 (may not work)