Baked Ricotta
Baked Ricotta is a warm, herbed cheese dip perfect for your next charcuterie board – or as a way to use leftover ricotta and garlic bread from lasagna night. Bake some parmesan, herbs, garlic and olive oil (all the good stuff) into a ramekin and enjoy!
Servings 1 Ramekin
Cost $4-$5
Equipment
- 1 Ramekin (It Should Hold About 1 3/4 C)
- Normal Kitchen Utensils
Ingredients
- 1 Cup Ricotta Cheese
- 1 1/2 Tbsp Chopped Herbs Basil, Thyme, Parsley, etc.
- 1/4 C Parmesan Cheese Grated
- 3 Tbsp Extra Virgin Olive Oil
- 1 Clove Garlic Minced
- Salt and Pepper to Taste
Instructions
- Preheat your oven to 425 degrees.
- In a bowl, combine the ricotta cheese, parmesan cheese, 1 Tbsp of the herbs, 2 Tbsp of the olive oil, the garlic and a heavy pinch each of salt and pepper. Taste test for additional salt.1 Cup Ricotta Cheese, 1 1/2 Tbsp Chopped Herbs, 1/4 C Parmesan Cheese, 3 Tbsp Extra Virgin Olive Oil, 1 Clove Garlic, Salt and Pepper to Taste
- Grease your ramekin with a little bit of the leftover olive oil and add in the ricotta mixture. Level out the top.
- Place on top of a baking sheet and bake for 25 minutes until the ricotta is hot and slightly browned on top.
- Top with the remaining herbs and olive oil and another heavy pinch of salt and pepper.
- Let it rest for 5 minutes before serving with crackers, toast or garlic bread and a spoon.
Notes
You can use 1 1/2 tsp dried herbs in place of fresh, but let them marinate in the olive oil for an hour or two to pull their flavor out.
This is great with a side of Bruschetta.