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.
haven’t made it yet – will soon and then will also comment but question first – do you think it can be made ahead and left in refrig before baking for perhaps 1-2 days?
Hi Jayme, I would say it could be made ahead, cover it well with plastic wrap or foil. Let me know how it goes. Take care!
I tried this today, I could not get ricotta where I am and so I found a fresh cheese alternative and it was truly amazing. Both me and my partner loved it. I will be doing a Christmas version and a New Year’s eve version. Thank you so much for this recipe and your website.
Hi Bee, thanks so much, glad you like the site and recipe and good to know it worked with the other cheese. Take care!
Hi,
Would you have a recipe to make this sweet and baked – not a cannoli cream. Just wondering as I lean towards sweet more than savory. Thank you!
Hi Maria, what I would do to make it sweet is to eliminate the cheese, pepper and oregano and add 3-4 tablespoons of sugar a tablespoon of lemon juice or orange juice or even some dried or fresh berries. If you try it let me know how it goes. Take care!
What veggies would you serve with this? Can’t wait to make this!!
Hi Polly, as an appetizer you could serve it with cherry tomatoes, peppers, zucchini, mushrooms, or some of your other favourites.
I made this for Christmas Eve. My grandchildren (aged 9 & 11) loved it on sliced baguette with sauce on top.
Hi Mary, thanks so glad your grand children enjoyed it. Happy New Year.
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.
Hi Diana, thanks so much, so glad you enjoyed it. Have a great week.
DO YOU DRAIN THE RICOTTA?
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.
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.
Thanks so much Michael, great idea, nothing like sourdough bread. Have a great weekend.
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/
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.
Vasteddi is what we Sicilians call it – It’s more commonly known to Italian-Americans as muffuletta, except they use white flour and the vasteddi, at least from my town, uses semolina flour.
As always what a fantastically delicious dish. So simple but delious and nutritious. We love your recipes. So thought out and well written.
Cheryl
Hi Cheryl, thanks so much, glad you enjoyed it and other recipes. Take care and have a great week.
If I wanted to add a protein to this to make it more like an entree, what would you recommend?
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.
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
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.
Where do you find fresh ricotta?
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.
Can not wait to make this.
Hi Sharon, thanks let me know how it goes. Have a great weekend.
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?
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.
Thank you so much for replying back to me, what a great idea on using the cream to make it creamier. Happy Holidays,
Tammy
Thanks Tammy, let me know how it turns out. And Happy Holidays to you too.