Cherish’s Great Recipe Experiment

Dish 3: baked ricotta

After our big meal of Jonnycakes, I made Baked Ricotta with Tomato Vinaigrette for dinner.

I love ricotta, and gladly ripped this recipe out of April 2009′s Good Housekeeping.

I put hubby in charge of the lemons, and I think he got a little overzealous with the juice. The vinaigrette was a little too-lemony, but still a nice companion to the heavenly ricotta.

Note to self: I really need a pie plate. I used a square glass baking dish, so our baked ricotta was cut into squares, not triangles. Didn’t hamper us any … this dish was good!

Leftovers were good, too. Next time, I think I’ll pass on the salad and vinaigrette, and just make the ricotta sans extras.

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