This is so easy and so yummy! I served it with small bell peppers and crackers.
1 container whole milk ricotta 15 ounce-ish
1 cup grated Parmesan
2 large eggs beaten
1 clove garlic minced
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
butter for the baking dish
Preheat the oven to 400°F.
Generously butter a 2 cup capacity baking dish.
Use a stand mixer, beat together the ricotta and Parmesan cheeses with the eggs, garlic, oregano, and crushed red pepper flakes for about 1 minute. Scrape the mixture into the buttered dish, set the dish on a rimmed baking sheet and bake for 25-35 minutes, or until puffed and golden brown over the whole surface with some darker brown areas.
Let it rest for 3-5 minutes before serving hot with crusty bread, crackers, or vegetable sticks.
These are so amazing savory scones with veggies!! I might have put in too much zucchini so they were more like savory delicious amazing cookies!
• 3 tablespoons baking powder • 1 1/2 teaspoons salt • 1 teaspoon freshly ground black pepper • 1 teaspoon fresh thyme leaves • 3 1/4 cups unbleached all-purpose flour, plus more for surface • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled • 1 cup heavy cream, plus more for brushing • 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel • 6 ounces Gruyère, cut into 1/4-inch pieces • Flaky sea salt for sprinkling
Preheat oven to 350˚F. Combine baking powder, sugar, kosher salt, pepper, thyme, and 3 1/4 cups flour in the bowl of a food processor. Pulse several times. Add the chilled butter and pulse until the size of small peas. Transfer the mixture to a large bowl. Pour in the cream and mix gently with a wooden spoon to distribute evenly. Add the zucchini and Gruyère and mix into the dough just to distribute. Using your hands, gently knead the mixture until the dough comes together. The less you work the dough, the more tender the scones will be. This dough will be somewhat drier than most scone recipes, but the zucchini will release additional moisture during baking.
Turn the dough out onto a lightly floured surface and pat into a 2-inch thick disk. Place a sheet of plastic wrap on top of the dough and roll out to a 1-inch thick disk. Punch out scones with the biscuit cutter (it helps to brush the inside of the cutter with oil to help release the scones); place on a parchment-lined baking sheet, spacing about 2-inches apart. Brush tops with cream and sprinkle with flaky sea salt (if storing unbaked scones in freezer, wait to finish with the cream and salt until baking).
Bake scones, rotating baking sheet halfway through, until golden brown, 30-40 minutes. Transfer to a wire rack to cool.
These are so delicious. You can freeze the dough if you are not going to use both logs, you can freeze one for future use.
5 ounces Boursin, at room temperature
½ cup grated Parmesan cheese
¼ cup (1/2 stick) unsalted butter, softened
1 teaspoon kosher salt
¼ teaspoon ground white pepper
1 large egg
2 tablespoons chopped fresh chives
½ cup all-purpose flour, plus more as needed
½ cup white whole-wheat flour
Poppy seeds or chopped nuts for garnish
Put Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).nullADVERTISEMENT
divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.