This Baked Ricotta from the Chicago Monogram Design Center’s Chef Jon Liddell is such a simple recipe that brings so much love into the home.
Learn more about what our five-in-one oven can do for you at….
Baked Ricotta Recipe
Ingredients: 1 cup ricotta cheese 1 egg 1/4 cup cheese 1 clove of garlic, minced 1/2 tablespoon chives, chopped 1/4 tablespoon oregano, chopped
Directions: -Whip up the egg. -Add whipped egg to the ricotta cheese. -Mix in other favorite cheeses of your choice. -Add fresh herbs and garlic. -Separate cheese mixture evenly into two 7oz containers. –
Place inside the five-in-one oven and close the door. -Press custom speed cook on the control panel, turn the dial to add 10 minutes of cook time, press the dial in once and turn the dial so the upper reading is at 10, and press the dial in again. -Turn the dial and set the lower to 10, and then press the dial in again. -Next, set the micro power to 1 and the convection to 8. -Press the dial in to start the cooking process. -When the cooking time is complete, remove the baked cheese and serve on top of fresh herbs and crostini’s. -Enjoy!