I made two versions of this recipe in one week. Once for a small dinner party on Wednesday and 2 different versions for our Father’s Day bbq.
I don’t recall whose blog I first saw ‘baked ricotta’ as an appetizer, but I was smitten. It stayed in my head and last week google led to me to David Leite‘s simple recipe which I needed to get an idea of the basic ratios.
One had crumbled bacon, fresh rosemary, roasted tomatoes and bell pepper, and a drizzle of ginger honey on top.
The other was packed with lump crabmeat, basil, and topped with panko and freshly grated parmesan cheese.
The best part of this recipe is the variations are endless. I created 2 but many other combinations are formulating in my mind.
Both the crab and bacon would make a great topping or filling for:
The bacon one makes a good spread for breakfast toast served with some fruit on top or the side.
Either one works well tossed with pasta! But, then again, doesn’t everything?
Note: They’re tasty warm or cold.