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
Double Cheese Mozzarella Balls
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.
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.
