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| Baked Ricotta with Blueberries |
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(makes four servings)
 This simple dish showcases the sweet essence of Ricotta. It’s perfect for dessert or brunch!
Mozzarella Fresca Whole Milk Ricotta - 1 pound Cinnamon, ground - 2 teaspoons Honey - 1 tablespoon Blueberries, whole fresh - 1 cup Butter - 4 teaspoons Preheat oven to 300 degrees. Combine Ricotta, cinnamon and honey. Using 1 teaspoon for each, butter the ramekins. Divide blueberries into four piles. Place half of each pile into the bottom of each ramekin. Evenly distribute the Ricotta mixture into each ramekin, top with remaining blueberries. Bake for 40 minutes. Serve warm. Buon Appetito! |
