Baked Clam & Ricotta Dip
Recipe - Stillwater Wine & Spirits
Baked Clam & Ricotta Dip
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 1/2 cups whole milk ricotta
1 Wild Harvest Organic egg
2 tablespoons grated Parmesan
1 tablespoon Wild Harvest Organic thyme leaves
Zest of 1 lemon
2 teaspoons lemon juice
1/4 teaspoon Wild Harvest sea salt
1/2 teaspoon black pepper
1-6.5 ounce can chopped clams, drained and rinsed
1 baguette, cut on a bias 1 inch thick
1/4 cup Wild Harvest Organic olive oil
1 bunch Wild Harvest Organic parsley, chopped
Directions
- Preheat oven to 400°F.
- Grease a 2 to 2 1/2 cup shallow baking dish and line with parchment paper.
- In a medium bowl, whisk together ricotta, egg, Parmesan, thyme, lemon zest and juice, salt and pepper. Once combined, fold in clams.
- Transfer mixture to the baking dish and bake until browned on top and warmed through, about 15-20 minutes.
- While dip bakes, prepare a grill for direct cooking. Drizzle olive oil over the baguette slices and grill until golden brown with light grill marks. The baguettes can also be toasted under a broiler instead of grilling
- Remove the dip from the oven and top with chopped parsley. Serve warm with toasted baguettes.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Preheat oven to 400°F.
- Grease a 2 to 2 1/2 cup shallow baking dish and line with parchment paper.
- In a medium bowl, whisk together ricotta, egg, Parmesan, thyme, lemon zest and juice, salt and pepper. Once combined, fold in clams.
- Transfer mixture to the baking dish and bake until browned on top and warmed through, about 15-20 minutes.
- While dip bakes, prepare a grill for direct cooking. Drizzle olive oil over the baguette slices and grill until golden brown with light grill marks. The baguettes can also be toasted under a broiler instead of grilling
- Remove the dip from the oven and top with chopped parsley. Serve warm with toasted baguettes.