Baked Ricotta Loaves

Ingredients

• Ricotta Loaves
• 1-3/4 qt. whole milk ricotta cheese
• drained
• - goat cheese
• softened
• 6 Tbsp. fresh basil
• chopped
• 6 Tbsp. fresh parsley
• chopped
• 2 Tbsp. KRAFT 100% Grated Romano Cheese
• 1 tsp. crushed red pepper
• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• Salad
• 16 each miniature yellow squash
• grilled
• halved
• 4 each small red beets
• roasted
• quartered
• 16 each yellow pear tomatoes
• halved
• 16 each red pear tomatoes
• halved
• 16 each orange cherry tomatoes
• halved
• 1-3/4 qt. micro salad greens
• 1 cup fresh raspberries
• 16 each carrot curls Target 2 lb For $3.00 thru 02/06
• 1/3 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil

Instructions

1. Ricotta Loaves: Line 4 (5-3/4x3-1/4-inch) loaf pans (or 2 loaf pans for trial recipe) with parchment paper; spray with cooking spray.
2. Set aside.
3. Combine all ingredients except dressing; press into prepared pans.
4. Bake in 335 degrees F-convection oven 40 to 50 min.
5. or until tops are lightly browned and firm to the touch.
6. Let stand in pans 15 min.
7. Unmold in parchment paper-lined sheet pan.
8. Brush with dressing.
9. Return to oven; continue baking 5 min.
10. Cool completely; refrigerate several hours.
11. Cut each loaf into 8 slices.
12. Salad: Combine all ingredients except vinaigrette.
13. For each serving: Heat 2 Ricotta Loaf slices under salamander 1 min.
14. or just until warmed.
15. Meanwhile, place about 1 cup of the Salad on serving plate.
16. Drizzle with 1 tsp.
17. of the vinaigrette.
18. Top with ricotta loaf slices.