Baked Buffalo Ricotta


  • Extra virgin olive oil
  • 8 oz fresh buffalo or sheep's milk ricotta
  • 4-5 cherry tomatoes, halved lengthwise
  • Fresh oregano leaves
  • Fleur de sel and freshly ground black pepper, to taste
  • 8-12 slices rustic Italian bread


  • Preheat oven to 450°F.
  • Drizzle a bit of olive oil onto the center a 8"x11" sheet of foil & spread it all over with your fingers. Spoon the ricotta onto the center, spreading it into a small square. Arrange the cherry tomatoes on top, followed by the oregano. Season with the salt & pepper.
  • Oil a second 8"x11" sheet of foil & place over the ricotta. Fold the foil into a packet, leaving about 1/4" border around the cheese. Remember, you'll be serving directly from the packet, so neatness counts!
  • Place on a baking sheet & bake for 15 to 20 minutes, until piping hot throughout.
  • Meanwhile, using tongs, "grill" the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let them char.
  • To serve, use the tip of knife to cut an "X" into the top of the packet & fold back the points to reveal the cheese. Place on a wooden cutting board & serve with the grilled bread.

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