Shortcut Soufflé With Pesto and Ricotta

   

 

Ingredients

• 1 Tbsp unsalted butter

• 1 1/2 lb cream cheese, softened

• 3 large eggs, at room temperature

• 4 oz. Parmesan cheese, grated (about 1 cup)

• 8 oz (1 cup) whole-milk ricotta cheese

• 1/4 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1/2 cup refrigerated basil pesto (such as Gotham Greens or Rana)

• Toasted baguette slices, for serving

Directions

1. Preheat oven.

   Preheat oven to 375°F. Grease a 6-cup soufflé dish with butter.
   

2. Beat cream cheese.

   Beat cream cheese in a medium bowl with an electric mixer on medium speed until creamy, about 30 seconds. 
   

3. Add eggs and cheese.

   Add eggs 1 at a time, beating on low speed and scraping down sides of bowl with a rubber spatula, until blended, about 1 minute. Add Parmesan, ricotta, salt, and pepper; beat on low speed until incorporated.

4. Add the pesto.

   Fold in pesto with a rubber spatula, stirring until pesto is almost fully incorporated, with a few visible swirls. Scrape mixture into prepared soufflé dish; smooth top. Place soufflé dish on a baking sheet.

5. Bake the soufflé.

   Bake until puffed, browned, and set around edges but slightly jiggly in center, 1 hour to 1 hour and 5 minutes, tenting with aluminum foil after 40 minutes to prevent over-browning.

6. Serve with baguette slices. OR bread toast

   Serve warm with baguette slices and a spoon or butter knife for spreading. 

    

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