Cow's milk ricotta homemade with pasteurized milk from the laiteries réunies genevoises. With its soft mild flavor, it goes perfectly with savory and sweet dishes. For an ideal degustation, take out of the fridge 1-2 hours before eating.
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Oven baked local ricotta
about the recipe
A new way to eat ricotta!
For 4 people, this recipe contains:
400 gr cow ricotta cheese
2 tablespoons of olive oil
In addition, you will need:
Salt and pepper
Drain the ricotta by placing it in a sieve over a bowl for at least 30 minutes. The ricotta must be drained of as much water as possible.
Cut the drained ricotta into thick slices (2-3 cm thick).
Line a baking sheet with parchment paper and place the ricotta slices on it. Season with salt and pepper (you can also add oregano or dried basil, for example).
Bake at 180° C (ventilated oven) for about 15-20 minutes. The ricotta is ready when the remaining water has evaporated and the surface has a golden brown crust.
It's ready to go!
MagicTip: For a MagicApéro, we recommend serving it on small slices of sourdough baguette for creamy crostini. This baked ricotta is also delicious inside a grilled vegetable sandwich!
Brillat Savarin cheese matured by Hervé Mons, award winning cheese maker and “Meilleur ouvrier de France”. This cheese was made in Paris by Androuët in honour of Brillat Savarin, public figure and well known epicurean.
Carole et Dominique Ryser « Une famille, une tradition, une passion … ». La fromagerie Bruand...