My friend Haley gets all the credit for introducing me to this decadent appetizer, Baked Ricotta. It has all of the requirements for a great appetizer in my book – easy (this is crazy easy), crowd pleasing (guarantees everyone will enjoy it), and quick (can be assembled in a matter of minutes or the day before and baked off right before serving). I needed this appetizer recipe in my life; you need this appetizer recipe in your life.
The recipe is as simple as this. Mix together all ingredients and bake. Serve with toasted bread, crackers, or crispy veggies. Or all of the above.
Also, if you want to make this recipe extra special, you can whip up some homemade ricotta cheese the day before you intend to bake this cheese off! Homemade ricotta is just pure heaven and something everyone should try!
I’m lazy when it comes to appetizers, what usually graces my table pre-dinner time are olives, cheese, charcuterie, and some sort of bread or cracker. Occasionally, I’ll throw out some homemade jam or spread to incorporate with the previous list but usually its just a few things. Now I’m totally stuck on this baked ricotta so if you’re friends with me, expect this to be served at pretty much any gathering. Thanks Haley for my latest addiction!
- 15 ounces fresh ricotta cheese, (almost 1 lb)
- 1 lemon, tested
- 1 teaspoon chopped fresh thyme, chopped
- 1/2 teaspoon chopped fresh rosemary, chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon red pepper flakes
- 1 teaspoon extra-virgin olive oil
- Preheat the oven to 375 degrees. Whisk the ricotta, lemon zest, thyme, rosemary, sea salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup baking dish. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with extra sea salt. Serve with bread, crackers, or veggie slices.
this recipe is adapted only slightly from the FoodNetwork.com.