Baked Ricotta with Parsley Salad

Recipe-7894

Course Appetizers Total Time A Day Or More

Ingredients in this Recipe

1 small clove garlic, minced
1/3 cup freshly grated Parmigiano Reggiano
2 eggs
2 pounds or two 15 ounce containers whole milk ricotta
2 to 3 teaspoons red wine vinegar, or more as needed
2½ tablespoons extra virgin olive oil
6 cups loosely packed Italian parsley leaves, stems removed (about 1½ bunches)
Freshly ground black pepper
Salt
½ pint red cherry tomatoes, halved
½ small red onion, cut into paper thin slices

Recipe Preparation

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