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
1/4 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.