Super easy and delicious Baked Ricotta made with fresh thyme, parmesan and nutmeg. Baked in the oven until light and creamy then spread over chargrilled ciabatta for a delicious appetizer!
Baked Ricotta makes the most delicious appetizer or antipasto. It's light, creamy and cheesy and perfect served alongside some toasted ciabatta, cured meats, veggies like a classic giardiniera and of course, a glass of vino!
The ricotta is mixed with eggs, cheese and herbs so it puffs up in the oven almost soufflé-like and has a beautiful golden-brown crust on top.
Not only is it delicious but it's super easy to make. Mix everything in a bowl and bake in the oven until golden. See the full recipe and our top tips below, enjoy!
Ingredients - what you need
The ingredients are super simple, check out the photo below that shows you everything you need plus some important notes.
- Ricotta - make sure to use whole milk ricotta (full fat) for best flavour. Drain off any excess liquid in the tub before using.
- Eggs - medium to large sized eggs are best.
- Parmesan - always freshly grate the parmesan yourself, pre-grated doesn't taste nearly as good.
- Thyme - I love to use fresh thyme but you can choose any fresh herbs you like such as parsley, basil or rosemary.
- Nutmeg - a little pinch of grated nutmeg adds so much flavour, you only need a little but try not to skip it.
- Salt & pepper - it's super important to season the ricotta mixture with salt and pepper to enhance all the flavours.
- Butter - you need butter for greasing your baking dish/ramekins.
- Bread for serving - I like to cut up ciabatta bread, drizzle with olive oil and grill it until charred and crispy. You can choose your favourite bread or crackers for serving.
Drain off any liquid from the tubs of ricotta then add them to a mixing bowl (photo 1).
Add the eggs and mix them with the ricotta until combined well (photo 2).
Next, add the grated parmesan, nutmeg, chopped thyme and salt and pepper. Mix until well combined (photos 3 & 4).
Grease your baking dish or ramekins with butter then add the ricotta mixture. Bake until puffed up and golden brown on top (photos 5 & 6). Serve warm with ciabatta bread or crackers.
Recipe tips and FAQs
- Draining the ricotta - you just need to make sure any excess liquid is drained off from the tubs you don't need to leave the ricotta to drain in a sieve.
- What dish to bake it in - I used 2 6 inch round baking dishes but you can also use one larger dish. The size doesn't matter too much as long as you can fill it about ¾ full with the mixture.
- Other flavour options - you can add different ingredients to the ricotta such as red pepper flakes (chilli flakes), different cheeses, herbs, lemon zest, garlic.
- Preparing in advance - you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.
Serve the baked ricotta with some toasted ciabatta bread or crackers. You can also serve it as part of an antipasti board with cured meats such as prosciutto, cheeses, fruit or veggies.
No, ricotta does not melt when baked like other cheeses. Although soft and creamy it keeps its shape.
Once baked the ricotta will keep well in the fridge for 2-3 days.
I do not recommend freezing the baked ricotta as it'll lose its creamy and delicious texture.
More Italian appetizers you might like
- Burrata with Crispy 'Nduja & Gremolata
- Whipped Ricotta Dip with Roasted Tomatoes
- Grissini - Italian Breadsticks
- Whipped Ricotta Toast with Balsamic Cherries
If you’ve tried this Baked Ricotta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
📖 Full Recipe
Baked Ricotta
Ingredients
- 2 cups whole milk ricotta (500g)
- 1 cup parmesan freshly grated (40g)
- 2 eggs
- 1 tablespoon fresh thyme chopped
- 1 pinch nutmeg
- Salt and pepper to season
- Butter for greasing
Instructions
- Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
- Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
- Add the eggs and mix well until combined into the ricotta.
- Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.
- Spoon into your prepared baking dish until ¾ full and smooth the tops with the back of a spoon. Bake in the oven for 30-45 minutes until puffed up and golden on top.
- Serve warm or cold with toasted ciabatta.
Notes
- Draining the ricotta - you just need to make sure any excess liquid is drained off from the tubs and do not need to leave the ricotta to drain in a sieve.
- What dish to bake it in - I used 2 6 inch round baking dishes but you can also use one larger dish. The size doesn't matter too much as long as you can fill it about ¾ full with the mixture.
- Other flavour options - you can add different ingredients to the ricotta such as red pepper flakes (chilli flakes), different cheeses, herbs, lemon zest, garlic.
- Preparing in advance - you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.
- Storage & freezing - the baked ricotta will keep well in the fridge for 2-3 days. I don't recommend freezing.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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