Lamagna Cheese

Tired of the same old dessert? Try Baked Ricotta with Cherry Orange compote for a change of pace.

lamagnacheese.com/recipe/baked-ricotta-with-cherry-orange-compote/

Sweet Potato “noodles” with Ricotta and balsamic glaze will warm you up on a cool autumn evening.

Indulge in these Bacon and Ricotta Stuffed Mushrooms.

Ingredients:
3 slices center-cut bacon
1 1/2 tsp. garlic, minced
1/2 cup Lamagna part-skim ricotta cheese
1 1/2 Tbsp. grated Parmesan cheese
1/2 tsp. fresh thyme
12 small cremini mushrooms, stemmed
1 Tbsp. panko

Directions:
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add garlic to drippings in pan; sauté 3 minutes or until garlic begins to brown. Combine garlic, ricotta cheese, Parmesan cheese, thyme, and all but 2 tablespoons crumbled bacon in a bowl. Spoon ricotta mixture evenly into mushrooms. Combine reserved 2 tablespoons bacon and panko. Sprinkle panko mixture evenly over ricotta mixture. Bake at 350° for 25 minutes or until tender.

Your Sunday gathering is sure to be a hit with these amazingly simple appetizers using Lamagna ricotta. Ricotta is great on a flatbread pizza, baked into roasted potato skins or create a taco dip.

For a special treat, try a Lamagna ricotta Nutella pizza. Take store bought pizza crust and pre-bake according to the directions on the package. When the crust comes out, spread on Nutella and top with Lamagna ricotta. Dust with cocoa powder and enjoy!