Baked Ricotta, Feta, and Pecorino Cheese
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
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1½ cups crumbled feta cheese
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3½ cups ricotta cheese
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½ cup grated Pecorino Romano
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1 large egg
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¼ teaspoon black pepper
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1 teaspoon extra-virgin olive oil
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1 teaspoon extra-virgin olive oil
Tools
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measuring cups
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measuring spoons
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food processor
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June Oven
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square baking dish
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Process the feta
Add the feta to the base of a food processor fitted with the blade attachment.
1½ cups crumbled feta cheese
food processor
measuring cups
Finish the cheese mixture
Pulse 6-8 times until the feta is in tiny pieces. Add the ricotta, Pecorino, and egg and pulse to incorporate. Season with pepper, adding more to taste if desired.
3½ cups ricotta cheese
½ cup grated Pecorino Romano
1 large egg
¼ teaspoon black pepper
measuring spoons
Grease the dish
Grease the interior of the baking dish with the olive oil.
1 teaspoon extra-virgin olive oil
square baking dish
Fill the dish
Spoon in the cheese mixture and drizzle the olive oil over the top.
1 teaspoon extra-virgin olive oil
Bake the cheese
Transfer the cheese to the middle shelf of the June Oven. Bake for 40 minutes, until golden brown on top and molten hot. If desired, follow on-screen instructions to continue baking the cheese. June will notify you when the cheese is ready.
Serve
Remove the cheese from the June Oven. Let it set for 5 minutes, then serve.
