This post originally appeared as a guest post on Love to Be in the Kitchen‘s Blog as she welcomed a new little one into her home. I loved it so much that I had to share it here (especially since I have been on a ricotta kick recently)
Spring is in the air and berries are coming into season. Nothing to me bridges the winter-spring crossover like the meeting up of oranges and blueberries. There is something special about the two bonding over a something creamy and dreamy in my mouth. I think that introduces my palate quite well, but to introduce myself…
Fresh Blueberries ready to meet up with Ricotta
Ricotta is basically my not-so-guilty pleasure and sometime in the near future, I want to write a post about how to make it from scratch.
Ricotta is so naturally sweet, it doesn’t need much to transform into a stellar dessert
I recently found myself in possession of a pint of blueberries and some ricotta and though to myself: “Self, you should make a ricotta pie, sprinkled liberally with those lovely berries!” And then I hit a roadblock. The trouble was a pantry bare of basic pie making ingredients such as flour and butter to make a crust. Oh, and I always fail at making pie crusts. That too.
Mint and orange zest add the special little extra THING. You know the thing that takes it to the next level.
Not wanting to sprint off to the store on a whim I decided to make due. I’d heard of taking ricotta and baking it with fresh herbs and lots of olive oil as a sort of savory pure cheese tart.
I am convinced that eggs hold the world together. They certainly hold this baked ricotta together…
And so with that in mind, this little recipe was born. It was a birth of necessity and craving and a touch of laziness – but so much of cooking is based on what happens to be in the fridge in the moment, so I don’t feel to poorly about it.
All golden-y and sweet with bleeding heart blueberries – this is the perfect springtime dessert
Ingredients
- 32 oz Full Milk Ricotta
- 2 Egg Yolks
- 1/4 cup Grapeseed Oil
- 1/4 cup Honey
- 2 tablespoons Fresh Mint, roughly chopped
- Zest from 1 Orange
- 6 oz clamshell Fresh Blueberries
Method
- Pre-heat the oven to 425 degrees.
- In a large mixing bowl, whip together the ricotta, egg yolks, grape seed oil and honey until incorporated. Fold in the mint and orange zest.
- Pour the mixture into an 8" pie plate. Dot the top with blueberries - pushing them 1/2 way down into the ricotta. Make sure the berries are evenly spaced with a small gap in between each one.
- Bake in the oven at 425 for 30-35 minutes until the ricotta is golden on top and the berries look ready to burst. When you remove it from the oven, it will be slightly puffed up but will reduce in size as it cools.
- Serve warm with fresh berries or let cool to room temperature and then refrigerate and serve cold.
-Lydia, sucker for Italian cheese
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Ingredients & Supplies in this Post:
1) Laziness can be strangely motivating.
2) Seeming limitations may afford a boundless creativity.
3) And Ricotta? (All my Italian friends leave off the last vowel so it’s pronounced rikkot.) Ricotta rocks.
I think everyone needs moments of laziness to appreciate the joy of hard work (and vise versa). Always appreciate your comments.
Such a beautiful and delicious looking recipe! You can’t go wrong when ricotta is involved! Thanks again for sharing this one my blog. 🙂
Agree on the ricotta. It is becoming my springtime go-to. Appreciate the great partnership!
such a great dessert idea when you want something fresh, creamy and zingy. Love. Found your gorge blog via Food Bloggers Central insta-a-thon 😉
Hi Hungry Mum! I’ve come across a couple of your posts this week as well 😉 Love your pink champagne cake. Don’t know about you, but I am becoming an Instagram addict. Excited to check out your ‘grams. – Lydia
Small world! Yep, am loving all the new insta action – so many new followers! #lifeIsGood
Second that!
It looks amazing!
Thank you so much. The real win is how easy it is!