This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
Hey guys, it’s Robin! Are you ready to impress your dinner guests? Or wait, skip the guests, and just make this for you and/or your family tonight! It’s so quick to make, but will seem like you spent hours on it.
I got this recipe from a guy who was dating my roommate back in college. He made dinner for all of us one night and although he was making plain ol’ spaghetti, this bread made the whole dinner gourmet! We were really impressed. Unfortunately, he didn’t become a permanent fixture — but this recipe sure did!
Chef John's Homemade Ricotta Cheese
This bread goes amazingly well with spaghetti, minestrone soup, or any Italian tomato based dish. It’s the perfect amount of creamy and cheesy, with toasted edges and a chewy center. And as hard as you try not to, you’ll probably eat more of the bread than the entree you serve it with. But that’s okay…you wouldn’t be the only one!
In a bowl, mix together the 1/2 cup mayo, 1 cup ricotta cheese, 1 cup of the parmesan cheese (the remaining 1/2 cup is for later), and 1/2 tsp garlic powder.
Bake the bread open-face on a cookie sheet in a 350 degree oven for 10 minutes or until the cheese has melted and the bottoms are nice and crispy. Pull them out of the oven and sprinkle your parsley on the top for a lovely garnish. (
Homemade Ricotta Cheese
Mix the first four ingredients withholding ½ cup of parmesan cheese. Mix until well blended. Cut the French bread in half lengthwise. Spread the ricotta mixture on the open face of both sides of the French bread. Place on a cookie sheet and bake in a 350 degree oven for 10 minutes or until the cheese is melted and the bottom of the bread is crispy. Pull out of oven and sprinkle parsley to garnish. Cut into slices and serve.
This bread goes amazingly well with spaghetti, minestrone soup, or any Italian tomato based dish. It’s the perfect amount of creamy and cheesy, with toasted edges and a chewy center. And as hard as you try not to, you’ll probably eat more of the bread than the entree you serve it with. But that’s okay…you wouldn’t be the only one!
In a bowl, mix together the 1/2 cup mayo, 1 cup ricotta cheese, 1 cup of the parmesan cheese (the remaining 1/2 cup is for later), and 1/2 tsp garlic powder.
Bake the bread open-face on a cookie sheet in a 350 degree oven for 10 minutes or until the cheese has melted and the bottoms are nice and crispy. Pull them out of the oven and sprinkle your parsley on the top for a lovely garnish. (
Homemade Ricotta Cheese
Mix the first four ingredients withholding ½ cup of parmesan cheese. Mix until well blended. Cut the French bread in half lengthwise. Spread the ricotta mixture on the open face of both sides of the French bread. Place on a cookie sheet and bake in a 350 degree oven for 10 minutes or until the cheese is melted and the bottom of the bread is crispy. Pull out of oven and sprinkle parsley to garnish. Cut into slices and serve.
This bread goes amazingly well with spaghetti, minestrone soup, or any Italian tomato based dish. It’s the perfect amount of creamy and cheesy, with toasted edges and a chewy center. And as hard as you try not to, you’ll probably eat more of the bread than the entree you serve it with. But that’s okay…you wouldn’t be the only one!
In a bowl, mix together the 1/2 cup mayo, 1 cup ricotta cheese, 1 cup of the parmesan cheese (the remaining 1/2 cup is for later), and 1/2 tsp garlic powder.
Bake the bread open-face on a cookie sheet in a 350 degree oven for 10 minutes or until the cheese has melted and the bottoms are nice and crispy. Pull them out of the oven and sprinkle your parsley on the top for a lovely garnish. (
Homemade Ricotta Cheese
Mix the first four ingredients withholding ½ cup of parmesan cheese. Mix until well blended. Cut the French bread in half lengthwise. Spread the ricotta mixture on the open face of both sides of the French bread. Place on a cookie sheet and bake in a 350 degree oven for 10 minutes or until the cheese is melted and the bottom of the bread is crispy. Pull out of oven and sprinkle parsley to garnish. Cut into slices and serve.
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