Baked Fresh Ricotta with Stewed cherries
How to Make Baked Fresh Ricotta with Stewed cherries
- Preheat oven to 350.
Put ricotta in fine mesh strainer set over bowl and let stand 10 minutes or remove excess liquid. Transfer cheese to a bowl; add egg, 1 Tbsp. honey, and half the lemon zest and stir til well mixed. Transfer to an 8 oz. shallow baking dish and put on baking sheet. Bake in center of oven til puffed and beginning to brown, about 35 minutes. Remove from oven and let stand 10 minutes before serving
- Meanwhile, put cherries, lemon juice and remaining zest, and 2 Tbsp. honey in small pan. Bring mixture to a simmer over medium heat. Cook til thickened and cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries. Serves 4