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Baked Ricotta with Mushroom, Shallot and Kale Topping

Prep Time10 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Author: MaryAnn Dwyer

Ingredients

Mushroom, Shallot and Kale Topping

  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/3 cup shallots, finely chopped
  • 8 oz. baby bella mushrooms
  • 1 garlic clove, minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 cups kale, chopped
  • 1 Tbsp. white wine vinegar
  • pinch of red pepper flakes

Baked Ricotta

  • 2 cups whole milk ricotta
  • 1 1/2 tsp. freshly grated lemon zest
  • 1 tsp. dried oregano
  • 2 Tbsp. olive oil
  • 2 Tbsp. parmesan cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • pinch of red pepper flakes

Instructions

Mushroom, Shallot and Kale Topping

  • In a large skillet pan, heat butter and olive oil over medium-high heat. Add shallots and cook, stirring often for 3 minutes. Add mushrooms and cook until lightly browned, about 7-8 minutes. Add garlic and continue to cook for one minute.
  • Season well with salt and pepper and continue to cook for a minute more, then add kale and white wine vinegar and simmer 2 minutes until kale is wilted, stirring often. Remove from heat.

Baked Ricotta

  • Heat oven to 350 degrees. Combine ricotta, lemon zest, oregano, one tablespoon olive oil, parmesan cheese, salt, pepper and red pepper flakes. Pour into a buttered 2-cup oven proof dish. Drizzle with remaining one tablespoon olive oil. Bake until puffy and golden brown, about 25-30 minutes.
  • Serve the baked ricotta with warm ciabatta bread slices and the warm mushroom, shallot and kale topping.