There’s zero fussiness in this party-ready recipe.
Its rich, cheesy, and savory, yet its texture is light and fluffy.
Serve it as part of an Italian spread with toasted baguette, crostini, orfocaccia.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
For a tangier take, try sundried tomato pesto instead of the basil pesto.
If you do go with basil, look for a refrigerated brand of pesto, not a shelf-stable jar.
It will have more color and flavor.
Measure its capacity with a large liquid measuring cup.
Ingredients
1Tbspunsalted butter
1 1/2lbcream cheese, softened
3largeeggs, at room temperature
4 oz.
Preheat oven to 375F.
Grease a 6-cup souffle dish with butter.
Beat cream cheese.
Add eggs and cheese.
Add Parmesan, ricotta, salt, and pepper; beat on low speed until incorporated.
Add the pesto.
Scrape mixture into prepared souffle dish; smooth top.
Place souffle dish on a baking sheet.
Bake the souffle.
Serve with baguette slices.
Serve warm with baguette slices and a spoon or butter knife for spreading.
