Baked Ricotta

A slice of toast with ricotta and honey on top.

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Italian

Servings: people

Calories: 316kcal

Author: Daniela Apostol

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