Baked Ricotta

for easy entertaining
For easy entertaining
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Ingredients

1 Large eggs
1 ½ cups (350 grams) Ricotta cheese fresh whole-milk
¼ cup + 1 tbsp Parmesan cheese freshly grated
½ tsp Oregano
1-2 pinches Salt
1-2 dashes Black pepper
1 tbsp Olive oil
For tomato topping:
10 Cherry tomatoes or grape, chopped
3-4 leaves Basil fresh, torn
½ tsp Oregano
1-2 pinches Salt
2-4 tbsp Olive oil

Nutritional information

204
calories
12g
fat
18.6g
carbohydrates
11g
protein
391mg
cholesterol
1589mg
sodium
Ingredients
  • For tomato topping:

Baked Ricotta

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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:

Ingridiens for Baked Ricotta

Steps to make Baked Ricotta

1

Heat oven

5

Preheat the oven to 400 ºF.

2

Beat egg

1

In a medium bowl, beat 1 large egg.

3

Add ricotta, Parmesan, and seasonings

2

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.

4

Transfer to baking dish

1

Spoon the prepared ricotta mixture into a small 5 to 6-inch baking dish.

5

Top with Parmesan

Sprinkle the top with the remaining 1 tablespoon Parmesan cheese.

6

Bake

25

Bake for about 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with 1 tablespoon olive oil.

7

Prepare tomato topping

2

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.

8

Serve

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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

This recipe is the perfect cheesy surprise. Thanks!

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