Baked Herbed Ricotta

1. Preheat oven to 350 degrees.

2. Lighly oil a 4 cup souffle or baking dish.

3. Stir cheese with a fork. Add chopped herbs and blend. Season to taste with salt and pepper. Spoon cheese into souffle and drizzle with olive oil.

4. Bake 15 minutes. Serve with toasts.

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Nutrient	Quantity
Total fats	99.242 g
Protein	230.3846 g
Carbohydrates	879.1476 g
Energy	5326.2117 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5755 g
Water	875.6661 g
Aspartic acid	4.5132 g
Calcium, Ca	1806.2973 mg
Lutein + zeaxanthin	750.6 g
Fiber, total dietary	36.696 g
Fatty acids, total saturated 22:0	0.0667 g
Carotene, beta	149.6857 g
Niacin	80.8193 mg
Vitamin A, RAE	544.3115 g
Fatty acids, total trans-polyenoic	0.0334 g
Arginine	2.8667 g
Riboflavin	8.0069 mg
Tocopherol, beta	0.5004 mg
Fatty acids, total polyunsaturated 15:0	0.05 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0508 g
Fatty acids, total saturated 20:1	0.1001 g
Glutamic acid	11.0949 g
Sodium, Na	10422.378 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5966 g
Total lipid (fat)	99.242 g
Manganese, Mn	9.6516 mg
Fructose	8.5068 g
Proline	4.8353 g
Fatty acids, total saturated 16:0	24.4571 g
Fatty acids, total saturated 8:0	0.5565 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	13.1438 g
Choline, total	212.8188 mg
Fatty acids, total polyunsaturated 18:1 t	0.05 g
Sugars, total	78.2863 g
Serine	2.6082 g
Fatty acids, total saturated 10:0	1.0721 g
Fatty acids, total saturated 18:0	8.1123 g
Vitamin B-6	1.9798 mg
Selenium, Se	542.819 g
Ash	37.3194 g
Vitamin D	45.3593 IU
Fatty acids, total saturated 18:1 undifferentiated	18.7651 g
Pantothenic acid	8.5556 mg
Phenylalanine	2.522 g
Copper, Cu	2.6307 mg
Thiamin	11.9018 mg
Retinol	530.7037 g
Methionine	1.2746 g
Iron, Fe	66.9425 mg
Carbohydrate, by difference	879.1476 g
Phosphorus, P	2468.0768 mg
Folate, total	2106.0711 g
Tocopherol, gamma	4.6704 mg
Fatty acids, total saturated 4:0	2.6036 g
Alanine	2.2634 g
Cholesterol	231.3324 mg
Valine	3.1389 g
Fatty acids, total saturated 18:2 undifferentiated	14.4155 g
Glycine	1.3381 g
Glucose (dextrose)	6.672 g
Fatty acids, total saturated 14:0	6.2871 g
Zinc, Zn	22.6089 mg
Isoleucine	2.6717 g
Maltose	61.716 g
Tocopherol, delta	1.1676 mg
Fatty acids, total saturated 12:0	0.7501 g
Fatty acids, total polyunsaturated	16.0077 g
Fatty acids, total polyunsaturated 17:1	0.0167 g
Leucine	5.5384 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0334 g
Vitamin A, IU	2035.1684 IU
Folate, DFE	2890.0311 g
Tryptophan	0.567 g
Folic acid	1117.56 g
Fatty acids, total polyunsaturated 16:1 c	0.1835 g
Fatty acids, total polyunsaturated 18:1 c	5.6712 g
Fatty acids, total saturated 20:0	0.0667 g
Tocotrienol, beta	9.8412 mg
Fatty acids, total saturated 6:0	0.4218 g
Starch	737.7564 g
Tyrosine	2.6717 g
Vitamin B-12	1.5422 g
Vitamin K (phylloquinone)	16.6655 g
Fatty acids, total saturated	46.4492 g
Histidine	2.082 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0167 g
Fatty acids, total monounsaturated	22.49 g
Threonine	2.3451 g
Folate, food	988.5111 g
Fatty acids, total polyunsaturated 17:0	0.05 g
Vitamin D (D2 + D3)	0.9072 g
Fatty acids, total polyunsaturated 24:0	0.0334 g
Vitamin D3 (cholecalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	4.0018 mg
Fatty acids, total trans	0.0834 g
Fatty acids, total trans-monoenoic	0.05 g
Magnesium, Mg	583.6552 mg
Lysine	6.0691 g
Potassium, K	2427.8326 mg
Cystine	0.4491 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	1 lb	789.2517	13.7892	58.8764
Extra virgin olive oil	1 tablespoon	0	0	0
French bread	12 slices	4536.96	865.3584	40.3656
salt black pepper	0	0	0	0
herb	1 tablespoon	0	0	0