Baked ricotta and goat cheese with candied tomatoes from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on August 06, 2023

    Divine. I subbed oregano for the marjoram. The tomatoes are the star - absolutely delicious. I found the directions to bake the cheese in a 2 cup dish to be confusing, and next time I'd find a much wider dish that allows for the thickness of the cheese in the picture. My dish was 3.5 cups and baked way longer than 40 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.