Baked Ricotta with Garlic & Herbs
A creamy, warm appetizer to spread on bread or crackers
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Servings: 6
Calories: 110kcal
Ingredients
- 8 ounce container whole milk ricotta cheese
- 1 tablespoon minced fresh herbs basil, thyme, oregano, rosemary or your favorite combination
- 2 medium garlic cloves minced
- 1 large egg
- 3 tablespoons grated Parmesan cheese divided
- 1 pinch salt
- 1 pinch ground pepper
- 1 tablespoon olive oil
Instructions
- Place the ricotta cheese in a mesh colander over a bowl and let the liquid drain for about 20 minutes. Press down on the cheese with a spatula once or twice to extract any liquid.
- Preheat oven to 375 degrees.
- Place the drained cheese in a mixing bowl and add the minced herbs, garlic, egg, two tablespoons of Parmesan cheese, and salt and pepper. Use a hand mixer and mix for one minute on medium speed.
- Spray a ramekin or small baking dish that holds about 16 ounces. Set the baking dish on a foil-lined pan.
- Add the ricotta cheese mixture to the baking dish. Sprinkle the remaining tablespoon of Parmesan cheese over the top. Drizzle the olive oil over the Parmesan cheese.
- Bake for 30-35 minutes or until cheese is light golden brown.
- Let cool for about 10 minutes before serving. Best served warm.
Notes
To make this ahead of time, combine all of the ingredients except for the last tablespoon of Parmesan cheese and the olive oil. About one hour before you're ready to serve, pour the ingredients into a prepared ramekin or baking dish. Add the final tablespoon of Parmesan and olive oil and bake.
Store leftovers covered, in the refrigerator for up to three days.
To make roasted grape tomatoes to pair with this baked ricotta, toss a pint of grape tomatoes and 3-4 peeled garlic cloves with olive oil and a pinch of salt. Add a sprig of thyme and roast at 375ºF for about 50 minutes, or until the tomatoes are softened. You can do this while the cheese strains and everything will be ready at about the same time.
Nutrition
Calories: 110kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 94mg | Potassium: 61mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 253IU | Vitamin C: 0.4mg | Calcium: 108mg | Iron: 0.3mg
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