I just made the recipe for the third time. In my previous two attempts, the dish turned out very nicely, but I was unhappy with the amount of liquid that separated and lay in the bottom of the cast iron pan. This time I set the ricotta in a fine mesh strainer for a while to remove some of the excess moisture. I didn’t have any leeks on hand, so I substituted 2 thinly sliced shallots, which I very much prefer to the leeks. When I added the cream to the pan, I cooked it down a little bit to again drive off some of the liquid. Finally, I never liked the idea of the walnuts and dill, but inspiration led me to try topping the dish with smoked paprika, along with the Parmesan. Amazing! Just be sure to use a high quality smoked paprika, like McCormick or (my favorite) Penzey’s. And be sure to use the right pan, a cast iron everything pan, 7. 5” (Milk Street) or 8” (Lodge).

Makes a great app on baget slices. We thought it needed a bit more salt.

This was the perfect starter for my chicken salad cups meal. My friends loved the creamy texture and crunch of walnuts. Might add 1shallot to leeks.

This recipe appealed to me because of its simplicity. That and I like baked ricotta. This recipe had combination of cheeses, complemented with the chopped leeks. I did ditch the red pepper flakes for 3/4 teaspoon of Aleppo pepper. I think Aleppo pepper enhances the cheeses more than the red pepper flakes. I also ditched the walnuts and dill. I did not want those ingredients distracting from the cheese. I do think that it would be a good idea to put the ricotta in a fine mesh strainer for 1/2 an hour or so to remove some of the liquid. And the leeks should be spun as dry as possible, and then patted dry with paper towels. The 7-to-8 inch cast iron pan is a brilliant choice as it keeps the cheeses warm. I have made this recipe twice now, and I plan to make it on a regular basis. With a salad and bread, it makes a meal for two people.

It was a little messy to just dive into with a crostini, you have to kinda excavate yourself a mass that might be more or less than what you wanted. Maybe serve with a small knife? Or just not serve at a less casual event. The flavors though work well for a large party as they would appeal to almost anyone. The weight of the dip takes the edge off hunger quickly and is rustic chic visually on the table. And not time consuming to put together for a busy host.