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A close up cropped square image of baked ricotta in a blue ceramic round dish topped with a slice of crusty bread dipped in
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Baked Ricotta

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 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: Modern Italian
Servings: 4 servings
Calories: 347kcal
Author: Emily Kemp

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.

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 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

Calories: 347kcal | Carbohydrates: 5g | Protein: 26g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 535mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 945IU | Vitamin C: 3mg | Calcium: 570mg | Iron: 1mg