Citrus Blueberry-Mint Baked Ricotta
Ingredients
- 32 oz Full Milk Ricotta
- 2 Egg Yolks
- 1/4 cup Grapeseed Oil
- 1/4 cup Honey
- 2 tablespoons Fresh Mint (roughly chopped)
- Zest from 1 Orange
- 6 oz clamshell Fresh Blueberries
Instructions
- Pre-heat the oven to 425 degrees.
- In a large mixing bowl, whip together the ricotta, egg yolks, grape seed oil and honey until incorporated. Fold in the mint and orange zest.
- Pour the mixture into an 8" pie plate. Dot the top with blueberries - pushing them 1/2 way down into the ricotta. Make sure the berries are evenly spaced with a small gap in between each one.
- Bake in the oven at 425 for 30-35 minutes until the ricotta is golden on top and the berries look ready to burst. When you remove it from the oven, it will be slightly puffed up but will reduce in size as it cools.
- Serve warm with fresh berries or let cool to room temperature and then refrigerate and serve cold.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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