- 1 Large eggs
- 1 ½ cups (350 grams) Ricotta cheesefresh whole-milk
- ÂĽ cup + 1 tbsp Parmesan cheesefreshly grated
- ½ tsp Oregano
- 1-2 pinches Salt
- 1-2 dashes Black pepper
- 1 tbsp Olive oil
For tomato topping:
- 10 Cherry tomatoesor grape, chopped
- 3-4 leaves Basilfresh, torn
- ½ tsp Oregano
- 1-2 pinches Salt
- 2-4 tbsp Olive oil
Baked Ricotta
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.Â
To make the Baked Ricotta, you will need the following ingredients:
Steps to make Baked Ricotta
1 | Heat oven | 5 |
Preheat the oven to 400 ÂşF. | ||
2 | Beat egg | 1 |
3 | Add ricotta, Parmesan, and seasonings | 2 |
4 | Transfer to baking dish | 1 |
5 | Top with Parmesan | |
6 | Bake | 25 |
7 | Prepare tomato topping | 2 |
8 | Serve | |
Recipe Reviews
This recipe is the perfect cheesy surprise. Thanks!
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