Lemony Baked Ricotta

by brittany on June 5, 2013

baked ricotta

Wednesdays generally serve as my menu-planning days for the rest of the week and weekend.  I tend to grocery shop on Thursdays because we’re scraping the bottom of the fridge by then, so I think about my shopping list on Wednesdays, while I’m walking to and from work.  We usually have someone come over for dinner at least once a week, which prompts the less haphazard “company food” portion of my meal plan.

I’ve been holding onto this little nugget of an appetizer idea since it was posted on thekitchn last month, and for good reason.  We tried it out last week and baked ricotta, as it turns out, is fantastic.

The plusses of baked ricotta:

  • So tasty
  • Better than the sum of its parts
  • Quick to throw together (like, minutes)
  • Cheap ingredients
  • Plentiful (not like some other skimpy appetizers)
  • Can easily be doubled in bigger or multiple containers (you could set them different spots in your house for a large party)
  • Can be prepared ahead of time
  • Looks pretty
  • Addictive

The minuses of baked ricotta:

  • None
  • Oh wait, not good for vegans, but that’s pretty much it

baked ricotta

Baked Ricotta  (almost unchanged recipe from thekitchn)

Note:  after you put the ricotta mixture in the baking dish, you can cover and refrigerate it if you’re making it ahead of time.


15 oz. whole milk ricotta

Zest and juice of 1 lemon

1 clove garlic, pressed or minced

1/3 cup fresh chives, minced (or a combination of chives and parsley or rosemary)

1/2 teaspoon salt

Freshly ground black pepper to taste

Extra-virgin olive oil

Crackers for serving


Preheat the oven to 375°.

In a bowl, mix the ricotta, lemon zest and juice, chives, salt, and pepper.  Transfer the ricotta mixture to a 1/2 to 1 quart baking dish or two smaller dishes.  Drizzle a little olive oil on the top.  Bake for 15-20 minutes, until hot.  Add a little more olive oil, if desired.  Serve with crackers.

baked ricotta

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