Ricotta Al Forno

A classic Sicilian baked ricotta reimagined with almonds—silky, aromatic, and entirely plant-based. Hints of rosemary and lemon lift its flavor while balsamic glaze adds a gentle sweetness.

(Side note: Served as a side at the Black Star Farms Dinner celebrating Detroit: The City of Chefs III.)

Yield: 6 small wedges

Ingredients:

1½ cups blanched almonds, soaked overnight

2 tablespoons lemon juice

¾ cup water (as needed for texture)

1/2 teaspoons sea salt

Sprinkle:

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon paprika

1 teaspoon fresh rosemary leaves, minced

1/2 teaspoon black pepper, freshly ground

Finish:

Balsamic glaze

Method:

Using a VitaMix-style blender, puree almonds, lemon juice, water, salt until completely smooth.

Spread onto a lightly-oiled parchment-lined small baking dish. Sprinkle with paprika rosemary, sea salt, black pepper and olive oil. Lay a sheet of parchment on top.

Bake at 350°F for 30–35 minutes until set and lightly golden.

Cool and cut into wedges. Drizzle with balsamic glaze and garnish with rosemary sprig.

Serving Notes:

Adds a creamy, savory element to a plant-based plate.