Baked Ricotta with Nettle And Ramp Chimichurri Recipe

Baked Ricotta with Nettle And Ramp Chimichurri

Serves 8

Warm baked ricotta topped with a unique homemade chimichurri of wild spring nettle leaves and ramps is a lovely spring appetizer.


  • 1 teaspoon extra virgin olive oil
  • 12 ounces whole milk ricotta (1 basket)
  • Nettle and Ramp Chimichurri
  • Crackers or slices of crusty baguette


  1. Preheat oven to 375°F.
  2. Drizzle oil into small, shallow baking dish or skillet. Invert ricotta into dish.
  3. Bake 18 to 25 minutes or until warm.
  4. Remove from oven. Spoon chimichurri over ricotta. Serve warm with crackers or baguette slices.


Amount Per Serving (based on 8 servings)
Calories: 230
Fat: 21 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 115 mg
Carbohydrates: 4 g
Fiber: 2 g
Sugar: 2 g
Added Sugars: 0 g
Protein: 6 g
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