Baked Feta And Ricotta With Mint Dip

 

Baked Feta And Ricotta With Mint Dip

Ingredients: 

15 /16 oz. container whole milk ricotta

8 oz. feta crumbled, divided

4 tablespoons freshly chopped mint

3 tablespoons aleppo pepper, divided

1 teaspoon dried oregano

Salt and Pepper 

5 Tablespoons extra-virgin olive oil, divided 

Directions:

Heat the broiler with a rack about 4 inches from the element. In a medium bowl, stir together the ricotta, half the feta, 1 tablespoon of mint, 2 teaspoons of Aleppo pepper, the oregano, 1 teaspoon salt and ¾ teaspoon black pepper. Stir in 3 tablespoons extra-virgin olive oil.

In a broiler-safe 10-inch skillet, combine the remaining 2 tablespoons oil with the remaining 1 teaspoon Aleppo pepper, then swirl to coat the bottom of the skillet. Scrape the cheese mixture into the skillet, then spread it out, stopping about ½ inch from the sides of the pan and leaving it slightly mounded in the center; the oil will pool around the cheese. Sprinkle the remaining feta evenly over the top.

Broil until the feta on top begins to brown and the oil at the edges begins to bubble, 2 to 4 minutes. Transfer to a wire rack and let cool for 10 minutes. Sprinkle with the remaining 3 tablespoons mint and serve warm.

Tip: Don't forget to heat the broiler. If your broiler tends to run cool, give it at least 15 minutes to come to temperature. A fully heated broiler is important because if the cheese is in the oven for too long, it will turn soupy. If the crumbled feta on top doesn't brown after about 4 minutes, remove the pan anyway.