Baked Ricotta with Sautéed Leek, Walnuts and Dill
- Makes6-8 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active, plus cooling
- 4
This dip gets rich complexity from a trio of cheeses—ricotta paired with mozzarella for gooeyness and Parmesan for sharp, nutty notes. The cooking starts on the stovetop, finishes in the oven and the dish is brought to the table in the same skillet. If you don’t own an 8-inch ovensafe skillet, simply transfer the ricotta-leek mixture to a shallow 1-quart baking dish, then sprinkle with the Parmesan and pepper and bake as directed. Serve warm, with crostini or crusty bread.
Tip
Don’t use either part-skim ricotta or part-skim mozzarella. Whole-milk cheeses are essential for achieving a creamy, velvety texture and full flavor.
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