If you’re a regular reader, you may have already noticed my love affair with ricotta. It’s so versatile and smooth and oh so delicious in both sweet and savory dishes. You can find it hidden in this veggie ricotta frittata, this lemon almond cake, and of course, this blueberry almond bake, which has gotten popular with some of my Instagram pals. Sometimes I make an even simpler version of that one with just ricotta, an egg, a little sweetener, and some sugar free jam. It’s easy, healthy, and feels like a splurge.
I wanted to try out the baked ricotta concept again but this time with a savory slant. I used the classic combination of pears, blue cheese, and honey and added in some chopped pecans for crunch. It’s similar to this blue cheese and fig dip, but baked up into more of a souffle texture.
- 8 oz light ricotta
- 1 1/2 oz crumbled blue cheese
- 1 small pear, diced
- 1 oz pecans, chopped
- 1 large egg
- 2 tbsp honey, divided
- Preheat your oven to 350F
- Gently saute the diced pears in a dry pan for a few minutes until they are just softened.
- Drain the pears and set aside
- Mix together the ricotta, blue cheese, pecans, egg, pears, and half of the honey until combined
- Pour the mixture into a casserole dish or a muffin tin
- Bake for 30-35 minutes until lightly browned on top
- Once cooled, drizzle on the rest of the honey
- Optional: top with more pecans or try topping with some caramelized onions