Baked Ricotta with a drizzle of honey, a fantastic Italian spread that is rich, creamy and incredibly delicious. Made with just a few simple ingredients, this is a great appetizer for every occasion, no matter the season.
The great thing about fresh ricotta is that it goes wonderfully well with both sweet and savoury dishes. It has a milky light texture and can be paired with so many ingredients, making this versatile Italian cheese a healthy and delicious option for all ages.
I used it before in my Spinach and Ricotta Pinwheels as a savoury finger food. The combo ricotta-spinach was also used in my Baked Stuffed Chicken Breasts to create a light dinner for the whole family.
It was also one of the main ingredients in my Ricotta Gnocchi and Lemon Ricotta Pasta. So many ways to use this wonderful cheese! And now, this simple, but utterly delicious baked ricotta dip that will impress absolutely everyone.
Ingredients used
- ricotta - in comes in tubs of 250 g - always go for the whole milk ricotta rather than the lighter version, as you get a much creamier texture for this dish
- egg - I used a large one
- dried Italian herbs - you can also use fresh ones if you have, rosemary, thyme and oregano are particularly nice here
- ground black pepper - for a bit of a heat
- honey - for drizzling over the ricotta
Variations
This simple baked ricotta can be tweaked to one's liking. You can add some parmesan cheese for a sharp kick, or some chilli flakes if you like it on the hotter side.
It can be served with grapes, like we did, or with sundried tomatoes, olives, cured meats and so much more.
Step-by-step photos and instructions
- transfer the ricotta to a mixing bowl, crack in the egg and use a whisk to mix well
- season with ground black pepper and dried herbs
- bake in the preheated oven at 200 degrees Celsius( 390 Fahrenheit) for 25 minutes
- remove it from the oven and drizzle honey over while it is still hot
Expert tips
If the ricotta has too much liquid around, it is best to drain it so it does not mess with its texture while baking. Simply pop it into a sieve and drain well.
It it best to have the ricotta and egg at room temperature before baking, otherwise it might crack on top. If you like a charred top, rather than golden, you can put it under the grill for 5 minutes at the end of the baking time.
Drizzling honey over it while it is still hot out of the oven will enhance its flavours. You can drizzle more as you serve it if you like it on the sweeter side.
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Baked Ricotta
Ingredients
- 250 g ricotta (1 tub)
- 1 egg
- ½ teaspoon dried Italian herbs
- ¼ teaspoon ground black pepper
- 2 tablespoon honey
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Transfer the ricotta to a mixing bowl, crack the eg in and use a whisk to beat them together.
- Season with black pepper and dried herbs.
- Bake for 25 minutes until golden.
- Remove from the oven and drizzle honey over.
Notes
- If the ricotta has too much liquid around, it is best to drain it so it does not mess with its texture while baking. Simply pop it into a sieve and drain well.
- It it best to have the ricotta and egg at room temperature before baking, otherwise it might crack on top. If you like a charred top, rather than golden, you can put it under the grill for 5 minutes at the end of the baking time.
- Drizzling honey over it while it is still hot out of the oven will enhance its flavours. You can drizzle more as you serve it if you like it on the sweeter side.
Nutrition
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