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Baked Ricotta with Lemon and Capers
Ingredients
  • 7- INCH pie dish or cake pan
  • 1½ CUPS whole milk ricotta cheese
  • zest of 1 lemon plus more for garnish
  • 1 TEASPOON finely chopped fresh rosemary
  • PINCH crushed red pepper flakes
  • 2 TABLESPOONS capers rinsed
  • 2 TABLESPOONS extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1 TABLESPOON grated Parmesan cheese
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