Looking for an easy and delicious appetizer? This Baked Ricotta will start things off on a delicious note. Cheese dip is always a crowd-pleaser. But this baked cheese dip reaches a whole new level of deliciousness. Top it with chopped cherry tomatoes, fresh herbs, and a drizzle of olive oil, and serve with crackers, breadsticks, or bruschetta for a satisfying appetizer your guests will love.
This Italian recipe is as classic as it gets: It’s made with fresh whole-milk ricotta, an egg, Parmesan cheese, herbs, and a touch of salt and black pepper. I also make a simple tomato topping with cherry tomatoes, fresh basil, oregano, and olive oil. I’ve included the recipe so you can make your own too. It’s just the add-on to take this appetizer to new heights. Best served warm or at room temperature.
To make the Baked Ricotta, you will need the following ingredients:
Preheat the oven to 400 ºF.
In a medium bowl, beat 1 large egg.
Add ½ cups fresh ricotta cheese, ¼ cup Parmesan cheese, ½ teaspoon oregano, 1-2 pinches salt, and 1-2 dashes black pepper and whisk together until completely combined.
Spoon the prepared ricotta mixture into a small 5 to 6-inch baking dish.
Sprinkle the top with the remaining 1 tablespoon Parmesan cheese.
Bake for about 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with 1 tablespoon olive oil.
In a small bowl, add 10 chopped cherry tomatoes, 3-4 torn basil leaves, ½ teaspoon oregano, 1-2 pinches salt, and 2-4 tablespoons olive oil and toss to coat.
Serve the baked ricotta warm or at room temperature, topped with the prepared tomato topping if you wish.
Creamy and rich, this Baked Ricotta is a crowd-pleasing appetizer that’s supremely easy to make. Just fold the ingredients together, then bake. Serve with crackers or crudités. Made this recipe? Let us know what you think in the comments below!
Have you made this recipe? Share your opinion. Your review will help others learn about the quality of this recipe!
Gluten Free Recipes
Keto Recipes
