Baked Ricotta Loaves

Baked Ricotta Loaves
32 servings


Ingredients Weights Measures
Ricotta Loaves
whole milk ricotta cheese, drained 3 lb. + 10 oz. 1-3/4 qt.
goat cheese, softened 7 oz. -
fresh basil, chopped - 6 Tbsp.
fresh parsley, chopped - 6 Tbsp.
KRAFT 100% Grated Romano Cheese - 2 Tbsp.
crushed red pepper - 1 tsp.
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 4 fl oz 1/2 cup
miniature yellow squash, grilled, halved 1 lb. + 4 oz. 16 each
small red beets, roasted, quartered 4 oz. 4 each
yellow pear tomatoes, halved 10 oz. 16 each
red pear tomatoes, halved 10 oz. 16 each
orange cherry tomatoes, halved 10 oz. 16 each
micro salad greens 7 oz. 1-3/4 qt.
fresh raspberries 5 oz. 1 cup
carrot curls 2 oz. 16 each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 2-1/2 fl oz 1/3 cup


RICOTTA Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray. Set aside. Combine all ingredients except dressing; press into prepared pans.

BAKE in 335ºF-convection oven 40 to 50 min. or until tops are lightly browned and firm to the touch. Let stand in pans 15 min. Unmold in parchment paper-lined sheet pan. Brush with dressing. Return to oven; continue baking 5 min. Cool completely; refrigerate several hours. Cut each loaf into 8 slices.

COMBINE all ingredients except vinaigrette.

FOR each serving: Heat 2 Ricotta Loaf slices under salamander 1 min. or just until warmed. Meanwhile, place about 1 cup of the Salad on serving plate. Drizzle with 1 tsp. of the vinaigrette. Top with ricotta loaf slices.

Kraft Kitchens Tips

Make Ahead
Ricotta mixture can be mixed ahead of time. Refrigerate up to 24 hours. Remove from refrigerator and let stand at room temperature before pressing into prepared pans and baking as directed.
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