Baked Ricotta with Sautéed Leek, Walnuts and Dill

Ingredients

• 2 tbsp extra-virgin olive oil (Plus more for serving, if desired)
• 1 leek (White and light-green parts, halved, washed well, and thinly sliced)
• 2 cloves garlic (Minced)
• 0.5 cup walnuts (Chopped; toast before using if desired)
• 15 oz whole-milk ricotta
• 4 oz whole-milk mozzarella (Shredded or torn into small pieces; do not substitute part-skim mozzarella)
• 0.25 cup fresh dill (Chopped, plus additional for garnish if desired)
• 0.5 cup Parmesan cheese (Finely grated)
• black pepper (Freshly ground, to taste)
• kosher salt (To taste)
• crostini or crusty bread (For serving)

Steps

1. 1

   Heat the oven to 375°F (190°C). If using an 8-inch oven-safe skillet, use it for both the stovetop cooking and baking. Alternatively, prepare a shallow 1-quart baking dish.

2. 2

   Warm the olive oil in the skillet over medium heat. Add the sliced leek and cook, stirring occasionally, until softened and lightly golden, about 5 to 7 minutes.

3. 3

   Add the minced garlic and cook until fragrant, about 30 seconds, taking care not to brown it.

4. 4

   Add the chopped walnuts and cook briefly, stirring, until warmed and lightly toasted, about 1 to 2 minutes.

5. 5

   Remove the skillet from the heat. Stir in the ricotta, mozzarella, and chopped dill until evenly combined. Season with salt and freshly ground black pepper.

6. 6

   Spread the ricotta mixture into an even layer in the skillet. If the skillet is not oven-safe, transfer the mixture to the prepared shallow 1-quart baking dish.

7. 7

   Sprinkle the grated Parmesan evenly over the surface and add another generous grinding of black pepper.

8. 8

   Bake until the dip is hot and bubbling at the edges and the cheese on top is melted and lightly golden, about 20 to 25 minutes.

9. 9

   Let the dip cool for several minutes so it sets slightly while remaining warm and gooey. Garnish with additional dill, if desired, and serve in the skillet with crostini or crusty bread.

Notes

The source specifically emphasizes using whole-milk ricotta and whole-milk mozzarella; part-skim cheeses do not provide the intended creamy, velvety texture. The recipe is designed to be served in the skillet. If using a baking dish, choose a shallow 1-quart dish. The published timing is approximately 30 minutes active time plus cooling, with about 1 hour total cook-time listing.

Nutrition per serving

• appetizer
• dip
• baked
• vegetarian
• cheese
• warm appetizer
• skillet
• party food