Shortcut Soufflé with Pesto and Ricotta
Ingredients
- 1 Tbsp unsalted butter
- 1 1/2 lb cream cheese, softened
- 3 large eggs, at room temperature
- 4 oz. Parmesan cheese, grated (about 1 cup)
- 8 oz (1 cup) whole-milk ricotta cheese
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup refrigerated basil pesto (such as Gotham Greens or Rana)
- Toasted baguette slices, for serving
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