The baked ricotta with chestnuts and honey is a super quick and easy dish to prepare. For the recipe, I tried to reduce waste and speed up the process by using a single-serving ricotta that will then be baked with pre-boiled chestnuts. Season with extra virgin olive oil, salt, pepper, and chestnut honey. Serve as an appetizer, at the end of a meal after the main course, or even as a dessert, of course omitting the oil, salt, and pepper, thus obtaining a healthy, light, and tasty dessert.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz ricotta
- 2.8 oz chestnuts, boiled
- 1 tbsp chestnut honey
- 1 tbsp extra virgin olive oil
- to taste thyme
- to taste fine salt
- to taste black pepper
Tools
- Cocotte
- Oven
- Teaspoon
Steps
To prepare the baked ricotta with chestnuts and honey…
Place the ricotta in a cocotte or baking dish. Add the previously boiled or ready-made chestnuts, leaving some whole.
Season with extra virgin olive oil, salt, pepper, and thyme. Bake in a preheated oven at 356°F and cook for 15 minutes on a ventilated setting. Serve hot, adding some chestnut honey.
