Baked ricotta is packed with Italian flavor and becomes a unique appetizer for anytime, but especially holidays. This warm spread features simple steps, can be made ahead, and is delicious served with crostini and vegetables.
½cup (22g)finely grated Parmesanor Pecorino Romano, more for topping
2Tablespoons (8g)chopped fresh parsley
1Tablespoon (4g)chopped fresh basil
⅛teaspoondried oregano
⅛teaspooncrushed red pepper flakesmore if desired
Kosher salt
Ground black pepper
Instructions
Heat oven to 400°F (204°C). Add olive oil to a pan set over medium-low heat. Once heated, add the onion and cook for 5 minutes, or until lightly golden. Add garlic and cook for 1 minute more. Remove the pan from the heat.
Add egg to a mixing bowl and whisk well until smooth. Add the ricotta to the bowl with the beaten egg. Add the Pecorino Romano, parsley, basil, oregano, red pepper flakes, and then salt and pepper to your liking. Add the sautéed onion and garlic, leaving any excess oil and moisture behind in the pan.
Stir well to combine everything evenly.
Spray a baking dish (8" x 5.5" with a 1.4 quart capacity, or equivalent) with cooking spray, then pour in the ricotta mixture. Level off the top into an even layer. Sprinkle with more Parmesan.
Bake on the middle rack of the preheated oven for 25-30 minutes, or until the edges and spots on the top have turned golden-brown and the center has set. If you're not seeing enough browning for your liking, switch to the broil setting for a minute or so until browned (so long as your baking dish is broiler-safe). Serve warm with crostini, vegetables, etc.
Notes
Ingredient NotesRicotta: Use a high-quality whole milk ricotta cheese here as it'll be smoother/less grainy and more luxe tasting. Parmesan/Pecorino: Grating your own will provide the punchiest flavor, though tubs of either found in the refrigerated deli section of the grocery store are a good second option. Shelf-stable canisters of Parmesan are not recommended as they'll lack flavor big time.Recipe Tips
Dish Size: A variety of baking dishes will work here. You just don't want to fill them up to the very top as the egg causes it to rise a bit in the oven. When choosing a pan, keep in mind that this recipe yields approximately 20 ounces (560 grams) of baked ricotta in total.
Make Ahead: Prepare and assemble baked ricotta, then cover and refrigerate for up to 1 day before baking. Be sure your dish can handle the quick temperature swing from the refrigerator to oven. Do not use glass/Pyrex as they are unsafe for this.
Storage: Refrigerate leftover portions in an air-tight container for 2-3 days. Freezing is not recommended as it can change the texture.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.