|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mild in taste, ricotta cheese is a good ingredient for adding texture to sweet and savory dishes. Often ignored, this cheese has many uses and can elevate a simple dish at a very low cost.
This recipe for baked ricotta cheese is incredibly easy and delicious. Serve it as an appetizer to share before an Italian-inspired meal along with warm pieces of Italian bread, or place it as the decorative and yummy centerpiece of your cheese board, surrounded by other cheeses, olives, salami, spreads, nuts, dried fruits, bread, and crackers.
- 1 cup ricotta cheese
- 1 tablespoon herbs (fresh and finely chopped parsley, thyme, chives, and basil)
- Sea salt
- 3 tablespoon extra virgin olive oil
Gather the ingredients.
Preheat oven to 425 F.
In a small bowl, mix the fresh herbs and a pinch of sea salt with the ricotta.
Grease a small baking dish (like a small ramekin or mini-tart pan) with olive oil and place the ricotta mixture in it, drizzling 1 tablespoon of olive oil on top.
Bake for 2o minutes. If the top doesn't brown, finish the dish by placing the baking dish under a broiler for a few minutes until it's browned and bubbly.
Drizzle the remaining olive oil on top and decorate with fresh herbs.
Serve warm and enjoy!
What is Ricotta?
Ricotta is a moist, fresh Italian cheese made from whey, a byproduct of cheesemaking. This cheese is used in Italian cuisine in dishes like lasagna or manicotti and in many desserts like cheesecakes and baked goods. It's made from the sheep, cow, goat, or buffalo's milk whey that remains after the curds are removed. Following the removal of the curds, the whey is reheated to form another curd that becomes ricotta cheese. Since the casein is filtered away from the whey during the cheesemaking process, ricotta is suitable for persons with casein intolerance.
Flavor Your Cheese
Create your own version of baked ricotta:
- Pepperoncino: Mix the ricotta with salt and 1/4 cup of sauteed red peppers. Bake and drizzle with olive oil and 1/2 teaspoon of red pepper flakes. Serve with ciabatta bread.
- Olives: Mix the ricotta with salt and chopped green olives. Bake and drizzle with olive oil and sprinkle with black peppercorns. Serve with sesame rice cakes.
- Sundried Tomatoes: Mix the ricotta with 1/4 cup of chopped sundried tomatoes. Bake and drizzle with olive oil and chopped fresh basil. Serve with thyme crackers.
- Pesto: Mix the ricotta with salt and chopped fresh basil. Bake and drizzle with olive oil, sprinkling a handful of pine nuts on top. Serve with a warm baguette.
- Sweet Ricotta: Mix the ricotta with a pinch of salt. Bake and drizzle with honey, decorating it with chopped nuts and fresh berries. Serve with vanilla sugar cookies.