Ricotta-Crab Quiche Bites highlight a versatile cheese



Ricotta, Italian for recooked, isn’t exactly a stranger to most Americans, who tend to love it in lasagna and stuffed pasta shells. But its versatility is vastly underappreciated, mostly because few people realize how it’s made, or why that matters for how they use it.

So let’s start there. Ricotta got its name because it is made by recooking the liquid left over from making other cheese, often mozzarella. This is possible because when the mozzarella or other cheeses are made, most but not all of the protein is removed from the liquid, usually cow’s milk.

That leftover protein can be recooked and coagulated using a different, acid-based process (a rennet-based method is used to make the first batch of cheese). The result is a soft, granular cheese with a texture somewhere between yogurt and cottage cheese. The taste is mild, milky, salty and slightly acidic.


In Italy, there are many varieties of ricotta, including smoked and baked. In the U.S., most grocers carry only the more perishable soft, moist variety sold in tubs. So now that you know what it is and why it won’t melt, what should you do with it?

In addition to pasta, it pairs wonderfully with pizza. Top a red or white pizza with mounds of ricotta and bake as you normally would.

Fill overturned portobello mushroom caps with ricotta mixed with chopped fresh herbs and garlic. Grill over medium heat until the bottoms are browned and the cheese is hot.





2 (1.9-ounce) packages frozen mini phyllo dough cups (15 cups per package) 

1/2 cup part-skim ricotta cheese 

2 eggs 

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup crab meat, finely chopped

Grated parmesan cheese 

Preheat oven to 400 F. Arrange the phyllo cups on a rimmed baking sheet.


Carefully spoon a bit of the mixture into each cup, filling each about 3/4 full.

Sprinkle a bit of parmesan over each cup, then bake for 15 to 20 minutes, or until the filling is set and starting to brown.


Makes 30 servings.

PER SERVING: Calories 30 (33% fat), Fat 1 g (No sat), Cholesterol 15 mg, Sodium 65 mg, No fiber, Carbohydrates 2 g, Protein 2 g

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