Roasted Fennel and Ricotta Gratins with Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A sprinkling of fresh breadcrumbs gives these easy individual gratins a crispy top. Serve them with steak, roasted chicken, or pork tenderloin. Ingredients:
6 1/4 cups thinly sliced fennel bulb (about 2 medium bulbs) |
cooking spray |
1/2 teaspoon salt, divided |
3/4 cup (6 ounces) homemade ricotta cheese |
1 (1 1/2-ounce) slice hearty white bread (such as pepperidge farm) |
1 teaspoon minced fresh tarragon |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 450°.
2. 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.
3. Reduce oven temperature to 375°.
4. Combine fennel, remaining 1/4 teaspoon salt, and the Homemade Ricotta Cheese, tossing well. Divide mixture evenly among 6 (4-ounce) gratin dishes or ramekins coated with cooking spray.
5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3/4 cup. Combine breadcrumbs, tarragon, and pepper, tossing well. Sprinkle about 2 tablespoons breadcrumb mixture over each gratin dish. Bake at 375° for 20 minutes or until golden.
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