Baked Ricotta
This Baked Ricotta with parmesan and herbs is an easy and simple appetizer. Delicious served warm or cold, pair it with your favourite crackers, toasted bread or even fresh vegetables.
To tell the truth I have never been a big fan of baked brie. Whenever we celebrated Thanksgiving or even Christmas in Canada everyone would demand baked brie. But since I have been making Baked Ricotta I honestly think it is better.
How to make it
In a medium bowl beat the egg with a whisk, then add the ricotta cheese, parmesan cheese and spices.
And beat with a whisk until creamy and completely combined.
Spoon into a small oven safe baking dish, sprinkle with a little parmesan cheese and bake.
Remove from the oven and drizzle with a little olive oil. Serve warm or room temperature.
What is ricotta cheese?
Ricotta cheese is made from leftover whey from other cheeses, it can be from cow, goat, sheep or Italian Buffalo. Sometimes an acidifier is added. Ricotta meaning recooked is just that, the recooking of the whey. Since it is not produced from curd, but from whey, ricotta cannot be considered a real cheese. The term ricotta can also mean the fresh one.
Fresh ricotta is placed in the typical cone shaped perforated container, where it is left to drain. It is usually a white colour, of course how white depends on the type of milk that is used. It is soft and slightly grainy but is not elastic or hard. Fresh ricotta has the smell of warm milk and hay, although the aroma of hay will be more intense in ricotta that is made from sheep or buffalo milk.
Most if not all the regions of Italy make their own ricotta but the most popular comes from Lazio, Abruzzo, Basilicata, Sicilia, Sardegna, Campania, Puglia, Calabria, Toscana, Friuli-Venezia Giulia, Lombardia e Piemonte. And Baked Ricotta is originally from the Region of Sardegna.
What to serve it with
I like to serve it with crackers, bread sticks or even plain bruschetta drizzled with olive oil. If you like you could slice up your favourite veggies, such as peppers, green beans, carrots or celery. I think one of the best ways is topping it with a simple fresh tomato toss. Believe me you will not be able to stop at just one taste!
How to store it?
The baked ricotta should be stored covered well with plastic wrap and stored in the fridge. It will last up to 1 week in the fridge. I don’t recommend freezing it.
More delicious Appetizers
- Vol au Vent Appetizers
- Double Cheese Mozzarella Balls
- Savory Parmesan Cookies
- Soft Potato Focaccia Bread
So if you are looking for a different kind of appetizer this Holiday Season, why not give this Baked Ricotta a try and let me know what you think. Buon Appetito.
Wondering how to make it? Check out the Youtube Video with Erika and Vanessa.
Baked Ricotta
Ingredients
- 1 ½ cups fresh ricotta (350 grams)
- 1 large egg
- ¼ cup + 1 tablespoon freshly grated parmesan cheese (divided) (25 + 6 grams)
- 1/2 teaspoon oregano
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1 tablespoon olive oil
TOMATO TOPPING
- 10 grape or cherry tomatoes (chopped)
- 3-4 fresh basil leaves
- 1/2 teaspoon oregano
- 1-2 pinches salt
- 2-4 tablespoons olive oil
Instructions
- Pre-heat oven to 400F (200C).
- In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
- Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.
TOMATO TOPPING
- In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.
Can this be made ahead of time and put in the frig and then baked the next day
Hi Lisa, yes you could make it ahead of time and refrigerate until the next day. I hope you enjoy it. Take care!
Loved it! Easy and Great!!
Hi Linda, thanks so much, so glad you enjoyed it. Take care!
This was phenomenal! Whole family loved it. Ate it with broiled zucchini, slow cooker brisket and potatoes. Easy to throw together and bake.
Hi Han, thanks so much, so glad you and your family enjoyed it. Take care!
Yes, I made the recipe, but it did not turn out as expected. I thought it would have a creamy texture when done, but mine turned out crumbly. Did I do something wrong? The taste was good, but I didn’t like the texture.
Hi Tina, it shouldn’t be crumbly, so I think you baked it too long. Did you watch the video? Take care!
While reading this recipe I was struck by the fact that it’s basically deconstructed lasagna! Crackers replace the noodles. I never thought to just bake the lasagna filling alone, can’t wait to make this. Your recipes remind me of my long gone Italian grandma & her 4 sisters cooking together on Sundays & holidays.
Hi Laura, thanks, I hope you enjoyed it. Take care!
Fantastic recipe! I love, love, love it! My store was out of the single 4oz burrata cheese and then I remembered I had a ricotta to use up and found your recipe. Now I may not need burrata again. The chopped tomatoes and herbs and olive oil is really delicious, too!
Hi Louise, thanks so much, so glad you enjoyed it. Take care and have a great weekend!
I have not made this …yet, but with the Super Bowl just around the corner it will be a good time to try it! I love your site with all the familiar Italian recipes and flavors I grew up with. Grazie mille!!
Hi Linda, thanks so much, glad you enjoy the recipes and the site, and I hope everyone enjoys the dish, and I hope you team wins! Take care!
Looks fabulous. Can I make this ahead of time. If so how far ahead ( having a Befana Party ) Thank you
Hi Diane, I would say a day or two ahead of time and then bake it before serving. Hope that helps.
Love your recipes that remind me so much of my mom… Nice to have someone making these recipes that are really Italian…
Hi Carmela, thanks so much, so glad you like the recipes. Take care!