Ingredients
8 ounces sharp pecorino in small pieces
2 ounces ricotta salata
8 ounces ricotta
fresh thyme
2 eggs
Preparation
Chop the pecorino and ricotta salata in the food processor. Add the fresh ricotta, eggs, and thyme and pulse until well combined.
Pour in small 4 ounce ramekins and bake in bain marie in a 350 degree oven for 20-25 minutes.
Serve with fig preserve and crostini
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