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Home » Course » Appetizers & Snacks » Baked Ricotta

Baked Ricotta

By: Rosemary Published: November 10, 2020 Updated on: April 26, 2021

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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.

baked ricotta in a white dish with cut up tomatoes

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.

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • What is ricotta cheese?
  • What to serve it with
  • How to store it?
  • More delicious Appetizers
  • Baked Ricotta
    • Ingredients  1x2x3x
      • TOMATO TOPPING
    • Instructions 
      • TOMATO TOPPING
    • Nutrition

How to make it

In a medium bowl beat the egg with a whisk, then add the ricotta cheese, parmesan cheese and spices.

egg, ricotta, parmesan and spices in a white bowl with a whisk

And beat with a whisk until creamy and completely combined.

beaten with a whisk until combined

Spoon into a small oven safe baking dish, sprinkle with a little parmesan cheese and bake.

ricotta in a white baking dish

Remove from the oven and drizzle with a little olive oil. Serve warm or room temperature.

ricotta on a cracker with tomatoes and in the baking dish

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    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.

    baked ricotta in a white baking dish with a spoon

    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.

    ricotta on a cracker with tossed tomatoes on top

    Wondering how to make it? Check out the Youtube Video with Erika and Vanessa.

    baked ricotta in a white baking dish with a spoon

    Baked Ricotta

    Rosemary Molloy
    This Baked Ricotta with parmesan and herbs is an easy and simple appetizer. Delicious served warm or cold, pair it with crackers or veggies.
    4.97 from 27 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer, Snack
    Cuisine Italian
    Servings 1 cup
    Calories 1303 kcal

    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.

    Nutrition

    Calories: 1303kcalCarbohydrates: 39gProtein: 63gFat: 102gSaturated Fat: 42gCholesterol: 391mgSodium: 1589mgPotassium: 1926mgFiber: 9gSugar: 18gVitamin A: 7430IUVitamin C: 85mgCalcium: 1182mgIron: 5mg
    Keyword baked ricotta
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      Appetizers & Snacks, Christmas, Holiday Appetizers & Side Dishes, Sauces, Dips & Frostings, Thanksgiving

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      1. Polly says

        January 12, 2022 at 3:06 am

        What veggies would you serve with this? Can’t wait to make this!!

        Reply
        • Rosemary says

          January 12, 2022 at 8:25 pm

          Hi Polly, as an appetizer you could serve it with cherry tomatoes, peppers, zucchini, mushrooms, or some of your other favourites.

          Reply
      2. Mary S says

        December 30, 2021 at 4:22 am

        5 stars
        I made this for Christmas Eve. My grandchildren (aged 9 & 11) loved it on sliced baguette with sauce on top.

        Reply
        • Rosemary says

          December 30, 2021 at 3:55 pm

          Hi Mary, thanks so glad your grand children enjoyed it. Happy New Year.

          Reply
      3. Diana Malewich says

        December 6, 2021 at 3:35 pm

        5 stars
        This is just delicious. And so easy to make! And fast! And looks gorgeous on the table. This is a wonderful way to amaze your family and friends.

        Reply
        • Rosemary says

          December 6, 2021 at 4:43 pm

          Hi Diana, thanks so much, so glad you enjoyed it. Have a great week.

          Reply
      4. Diane DiPrete says

        December 6, 2021 at 1:58 pm

        4 stars
        DO YOU DRAIN THE RICOTTA?

        Reply
        • Rosemary says

          December 6, 2021 at 2:45 pm

          Hi Diane, you can for about 20 minutes. I usually don’t because the ricotta I get here is very thick. Let me know how it goes.

          Reply
      5. Michael says

        September 24, 2021 at 4:07 am

        5 stars
        I made this recently and it was amazing! I used the leftovers on a piece of grilled sourdough and topped with a poached eggs for breakfast.

        Reply
        • Rosemary says

          September 24, 2021 at 5:43 pm

          Thanks so much Michael, great idea, nothing like sourdough bread. Have a great weekend.

          Reply
      6. Joe locashio says

        May 14, 2021 at 12:39 am

        Hi Rosemary. Love your site and delicious recipes. I was wondering if you can help me with an Italian recipe for “vasteddi”. I don’t know how to spell it. My mother use to make it. It’s mainly ricotta cheese olive oil and Parmesan cheese baked in a rounded bread (about the size of a softball). Thanks/

        Reply
        • Rosemary says

          May 15, 2021 at 8:22 pm

          Hi Joe, that sounds interesting, but I couldn’t really find anything on it, so when you eat the bread do you bite into the filling or has the filling been absorbed into the bread? Let me know.

          Reply
      7. Cheryl says

        April 23, 2021 at 1:42 pm

        5 stars
        As always what a fantastically delicious dish. So simple but delious and nutritious. We love your recipes. So thought out and well written.

        Cheryl

        Reply
        • Rosemary says

          April 25, 2021 at 7:09 pm

          Hi Cheryl, thanks so much, glad you enjoyed it and other recipes. Take care and have a great week.

          Reply
      8. Kelsey says

        February 21, 2021 at 8:53 pm

        If I wanted to add a protein to this to make it more like an entree, what would you recommend?

        Reply
        • Rosemary says

          February 22, 2021 at 12:02 pm

          Hi Kelsey, well I would add chopped Italian sausage or pancetta. It would probably be best to brown the sausage first though. Try also adding some shredded cheese maybe a 1/4 cup. Let me know how it goes.

          Reply
      9. Gloria says

        December 19, 2020 at 3:07 pm

        5 stars
        Looks delicious and a great idea, I love ricotta, I wonder do you think this could be made sweet? I love eating ricotta with some cinnamon and a little sugar sprinkled on it. What would you suggest for a sweet option? Thanks

        Reply
        • Rosemary says

          December 19, 2020 at 4:41 pm

          Hi Gloria, thanks, yes you could make it sweet, I would add some sugar maybe 1/4 cup and yes cinnamon would be delicious or even some chocolate chips, or zest or juice of an orange or even lemon might be good. Let me know how it goes.

          Reply
      10. Gina S says

        December 8, 2020 at 9:29 pm

        Where do you find fresh ricotta?

        Reply
        • Rosemary says

          December 9, 2020 at 4:37 pm

          Hi Gina you can usually find it in your grocery store, it will be in the refrigerator section usually where the cottage cheese, sour cream and dips are. Hope that helps.

          Reply
      11. Sharon White says

        November 12, 2020 at 6:13 pm

        5 stars
        Can not wait to make this.

        Reply
        • Rosemary says

          November 14, 2020 at 7:55 pm

          Hi Sharon, thanks let me know how it goes. Have a great weekend.

          Reply
      12. Tammy Ganci says

        November 12, 2020 at 1:55 pm

        Hi, I can not wait to make this on Christmas Eve along with my 7 fishes. I can find fresh ricotta, BUT if I can’t can I use a national brand and just drain it?

        Reply
        • Rosemary says

          November 12, 2020 at 2:57 pm

          Hi Tammy, yes you can, if you find when you mix it together it isn’t creamy enough add a tablespoon of cream and combine. I hope you like it.

          Reply
          • Tammy Ganci says

            November 12, 2020 at 6:52 pm

            Thank you so much for replying back to me, what a great idea on using the cream to make it creamier. Happy Holidays,

            Tammy

          • Rosemary says

            November 13, 2020 at 11:02 am

            Thanks Tammy, let me know how it turns out. And Happy Holidays to you too.

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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