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.
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.
Joe locashio says
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/
Rosemary says
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.
Cheryl says
As always what a fantastically delicious dish. So simple but delious and nutritious. We love your recipes. So thought out and well written.
Cheryl
Rosemary says
Hi Cheryl, thanks so much, glad you enjoyed it and other recipes. Take care and have a great week.
Kelsey says
If I wanted to add a protein to this to make it more like an entree, what would you recommend?
Rosemary says
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.
Gloria says
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
Rosemary says
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.
Gina S says
Where do you find fresh ricotta?
Rosemary says
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.
Sharon White says
Can not wait to make this.
Rosemary says
Hi Sharon, thanks let me know how it goes. Have a great weekend.
Tammy Ganci says
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?
Rosemary says
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.
Tammy Ganci says
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
Thanks Tammy, let me know how it turns out. And Happy Holidays to you too.