Tuesday, July 19, 2011

Baked Ricotta & Tomato Soufflé



I hate to throw out the extra ricotta cheese that I always seem to have leftover from a lasagne or cake recipe. If you don't use it within a day or two, it goes bad (if you are using fresh) and it has to be tossed.

I had about a cup of ricotta cheese left, give or take a spoonful, and 1 pathetic looking plum tomato about to be tossed.

Only I would be able to see the beauty in this wrinkly tomato, imagining it with puffed up cheese and herbs surrounding it.

Ok, a souffle it shall be. Enough for 2. Served with a salad, lunch is served.

Leftover Ricotta & Tomato Soufflé:

Oil an oval 6" gratin dish or individual ramekins.

1 cup of whole milk ricotta
1 egg
1/4 cup of grated Pecorino or Parmesan cheese
1 tbsp of fresh thyme leaves
salt & pepper
1 plum (Roma) tomato, sliced

You can use basil if you like, or parsley, whatever you have, this is Easyville here today.

I am so lazy, I mixed everything in the ricotta container, no cleanup!



Mix the ricotta w/ the rest of the ingredients and spread into the greased baking dish.

Lay the tomato slices on top and season w/ salt & pepper.



Bake on a baking sheet at 350F for about 25 minutes. Let rest a few minutes before serving.



You can invert this easily onto a serving plate and serve in the middle of mixed greens, it makes for a pretty presentation, or just eat it out of the baking dish. Depends on how fancy you want to be.



Enjoy!

10 comments:

Nancy said...

I have some leftover ricotta sitting in my fridge and I think this is just what I am using it for! thanks for the idea!
Nancy

Jersey Girl Cooks said...

This is a great idea and looks beautiful!

Michele said...

Wish I didn't toss my too soft tomato yesterday. I also have ricotta. Very unique recipe. I'll definitly try it.

Joanne said...

If that cup of ricotta had found itself lonely in my fridge, do you know where it would have ended up? in my belly. Spoonful by spoonful. This seems much more practical.

Oui, Chef said...

This is a brilliant use of left-overs, you are so creative...I love it! - S

Ciao Chow Linda said...

Looks like a great lunch or dinner, just add a salad and it's all there.

Proud Italian Cook said...

Any thing with ricotta is fine with me, love the stuff, savory or sweet!

Dana said...

I don't think you can call yourself lazy if you come up with something delicious like this for lunch.

The Japanese Redneck said...

never throw it out....

I saw Giada eat it with honey drizzled over it, with berries

turned out pretty good

The Food Hunter said...

great idea...I always find myself with extra ricotta.