Baked Ricotta

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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!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer

Cuisine: Modern Italian

Servings: servings

Author: Emily Wyper

Ingredients

2 cups whole milk ricotta (500g)
1 cup parmesan freshly grated (40g)
2 eggs
1 tbsp 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.

Video

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 3/4 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.

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