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Baked Ricotta with Lemon and Capers

bluejeanchef.com
  • 20 minutes
  • Serves 6

INGREDIENTS

7 inches

lb cake

1 1/2 cups

skim milk ricotta cheese

1

lemon zest

1 tsp

fresh rosemary

1 pinch

red pepper flakes

2 tbsp

capers

2 tbsp

olive oil

1 serving

salt and pepper

1 tbsp

parmesan cheese