Baked Goat Cheese
and Ricotta Custards

Savory custards wrapped in spinach leaves and then baked in individual ramekins make a terrific first course or luncheon entrée. Serve them on mixed greens.

PREP TIME: 20 MINUTES • BAKE TIME: 30 MINUTES
4 SERVINGS

• butter for greasing the ramekins
• 1 cup whole-milk ricotta cheese
• 6 ounces fresh goat cheese
• 2 eggs, lightly beaten
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons coarsely chopped walnuts
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 12 large spinach leaves, stemmed and washed

1. Preheat the oven to 350°F. Generously butter four 5-ounce ramekins.

2. Combine the ricotta, goat cheese, eggs, Parmesan, walnuts, basil, salt, and pepper. Mix well.

3. Line each ramekin with 3 spinach leaves. Add the cheese mixture to the ramekins, filling them ¾ full, and bake for 30 minutes. Let cool for 5 minutes.

4. To serve, place a small serving plate on top of each ramekin and turn the ramekin upside down, cutting away any spinach that overlaps the rim. Tap the bottom of each ramekin, then remove it, releasing the custard. The ramekin should slide off easily. Serve immediately.

PER SERVING

carbs: 4.5 grams; Net Carbs: 3.5 grams;
fiber: 1 gram; protein: 21 grams; fat: 24.5 grams; calories: 321

PHASES 2–4