Curds of Enthusiasm

Golden baked cottage cheese and ranch disks, Italian-style snack bites

30 minutes

Serves 4

AppetizerItalianNut-freeShellfish-freeSoy-free

Herb's take

Italy gave us arancini, but today we’re punting rice for curds. These little baked bites are a savory, protein-packed cross between a cheese fritter and a snackable antipasto, Mediterranean technique, American ranch attitude.

Ingredients

Yield

1 cup cottage cheese
1 ounce Hidden Valley ranch seasoning packet
1 large egg
1/3 cup grated Parmesan cheese
1/2 cup plain breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper

Instructions

01
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02
In a large bowl, combine cottage cheese, ranch seasoning packet, egg, Parmesan, breadcrumbs, flour, parsley, and black pepper. Stir until the mixture is well blended and just cohesive.
Herb says
The flour and egg are your edible glue, turning curds into cohesive, snack-friendly patties.
03
Let the mixture rest for 5 minutes.
Herb says
This hydrates the breadcrumbs so they hold everything together, preventing your bites from becoming a crumbly crime scene.
04
Using damp hands, shape the mixture into 12 equal disks, about 1 1/2 inches wide and 1/2 inch thick. Place them evenly spaced on the prepared baking sheet.
05
Brush the tops of each disk lightly with olive oil for extra crisp and goldenness.
Herb says
Oil is your friend in the Maillard reaction, that beautiful process where browning equals flavor.
06
Bake for 15–18 minutes until golden brown at the edges and set in the center.
07
Let cool 5 minutes before transferring to a serving platter. Enjoy warm or at room temperature.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Curds of Enthusiasm

Ingredients

Instructions