Roasted Fennel and Ricotta Gratins with Tarragon

Roasted Fennel and Ricotta Gratins with Tarragon
Photo by Becky Luigart-Stayner

Ingredients

  • ¾ cup (6 ounces) Homemade Ricotta Cheese
  • ½ teaspoon salt, divided
  • Cooking spray
  • 6 ¼ cups thinly sliced fennel bulb (about 2 medium bulbs)
  • 1 teaspoon minced fresh tarragon
  • 1 (1 1/2-ounce) slice hearty white bread (such as Pepperidge Farm)
  • ¼ teaspoon freshly ground black pepper

Preheat oven to 450°. Arrange fennel on a baking sheet coated with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 40 minutes or until fennel is crisp-tender, stirring occasionally. Reduce oven temperature to 375°. Combine fennel, remaining 1/4 teaspoon salt, and the H...

View full recipe at My Recipes

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