Makes: 4 servings


2 eggs
1 1/3 cups grated parmesan cheese 
1 tsp. fresh thyme
Olive oil
Salt and pepper to taste
1 pint cherry tomatoes
1 tsp. dried Greek oregano (or 1/2 tsp. dried oregano)
2 Tbsp. olive oil
4 cloves garlic
Salt and pepper to taste
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Preheat oven to 350°F. In a medium bowl, lightly whisk eggs. Add in the MAGGIO Ricotta, Parmesan Cheese, and thyme. Add salt and pepper to taste. Mix together gently until combined. Use olive oil to grease a medium oven-proof dish. Fill with Ricotta mixture. 
Boil a kettle of water for water bath.
Cut cherry tomatoes in half. Arrange cut tomatoes, sliced side up, in a baking dish. Sprinkle with dried Greek oregano. Toss in whole, peeled cloves of garlic, and drizzle with olive oil. Season to taste.
Place cherry tomatoes in bottom 1/3rd of oven, uncovered, and bake for 50 minutes to 1 hour.
Place ricotta dish in a larger baking pan. Pour in boiling water into the larger baking pan until it reaches half-way up the side of the ricotta dish. Place in top-half of oven and bake, uncovered, for 50 minutes to 1 hour. Bake until top is golden brown. Remove from oven and let cool on a wire rack. 
To serve, run a knife around the edge of the baked ricotta, place a serving plate on top and flip over to unmold. Arrange baked cherry tomatoes around the ricotta. Serve with baguette slices. 
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