White River Recipe
Ricotta-Lemon Cream, Mozzarella, Goat Cheese, Romano Cheese, Artichoke Hearts, Roasted Garlic, Onions, Fresh Thyme, Cracked Pepper, Fresh Lemon.
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Ingredients
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Cheese Mixture
Vegetables
Lemon Cream
Method
Cheese Mixture Preparation
- 1
Combine the Cheeses
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, crumbled goat cheese, and grated Romano cheese. Mix well until all cheeses are fully incorporated.
Vegetable Preparation
- 2
Prepare Vegetables
If using canned artichoke hearts, drain and chop them into bite-sized pieces. If using frozen, thaw them first. Roast the garlic by wrapping the head in aluminum foil and baking in a preheated oven at 400°F (200°C) for about 30 minutes, or until soft. Once cool, squeeze out the roasted garlic cloves and add to the cheese mixture.
- 3
Sauté Onions
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the finely chopped onions and sauté until they are translucent and slightly golden, about 5-7 minutes. Stir them into the cheese mixture along with the chopped artichokes, fresh thyme, and cracked pepper.
Lemon Cream Preparation
- 4
Prepare Lemon Cream
In a small bowl, mix together the fresh lemon juice and lemon zest. Gently fold this mixture into the cheese and vegetable mixture until well combined.
Final Assembly
- 5
Combine Everything
Once all components are mixed together, transfer the mixture to a serving dish or a baking dish if you plan to bake it. Optionally, you can top it with additional mozzarella or Romano cheese before baking.
- 6
Serve
This dish can be served immediately at room temperature or baked at 375°F (190°C) for 20-25 minutes until heated through and slightly golden on top. Serve warm and enjoy!