Baked Ricotta with Mushrooms and Balsamic Brown Butter + Italian Dinner Party
Prep time
Cook time
Total time
Author: Healthy Recipe Ecstasy (Adapted from Tasting Table)
Recipe type: Appetizer
Serves: 6-8
Ingredients
Ricotta:
2 cups whole milk ricotta
¼ cup extra-virgin olive oil (the recipe calls for ½ cup olive oil but I thought that was a bit unnecessary)
3 garlic cloves, finely chopped
1 and ½ teaspoons dried red pepper flakes
½ pound white button mushrooms, stemmed and thinly sliced
½ cup dry white wine
Salt and freshly ground black pepper
Balsamic Brown Butter:
1 stick unsalted butter
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 small loaf rustic bread, thickly sliced (feel free to substitute gluten-free crackers)
Instructions
Dampen a doubled, large piece of cheesecloth with cold water and use it to line a fine-mesh strainer. Set over a medium bowl, add the ricotta and refrigerate for 1 hour. Discard the excess liquid and reserve the ricotta.
In a medium skillet, add the olive oil, garlic and red pepper flakes. Place the skillet over medium heat and cook until the garlic is lightly browned, 4 to 5 minutes. Stir frequently to ensure the garlic doesn't burn. Add the mushrooms and white wine and bring to a simmer. Cook until the wine has evaporated and the mushrooms are tender, about 8 minutes. Season with salt and pepper and transfer to a medium bowl.
Make the balsamic brown butter: In a medium saucepan set over low heat, add the butter. Melt the butter, stirring frequently, until it is fragrant and turns a deep brown color, 10 to 12 minutes. Remove the pan from the heat and set aside to cool for 5 minutes, then stir in the balsamic vinegar. Season with salt and pepper.
To finish: Place the oven rack in the top of the oven and preheat the broiler to high. The oven rack position is crucial. I didn't listen at first and my ricotta would not brown. I moved the oven rack and BOOM. Nicely browned ricotta. Place the strained ricotta into a small baking dish. Place the baking dish under the broiler. Cook until the ricotta is browned on top and heated all the way through, 5 to 7 minutes. Sprinkle with salt and pepper and top with the mushrooms. Drizzle with a little balsamic brown butter (store the rest in an airtight container for up to 1 week). Serve the baked ricotta warm with bread or crackers.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/baked-ricotta-with-mushrooms-and-balsamic-brown-butter-italian-dinner-party/