Something different for your next gathering! Fast and super easy to make, looks like something you’d get from a gourmet deli but is super cheap. This ticks all my “food for parties” boxes!
You know when you see a recipe for a fast, fabulous appetiser but when you read the recipe, the ingredients cost $30 involving things like a fillet of wild caught cedar smoked Alaskan salmon (don’t you dare think of getting less than the best!) and 5 different types of herbs? I see recipes like that in gourmet magazines and I so want to be that kind of person who can spend a small fortune to be able to make gourmet food fast.
But I’m not and never will be. I believe in and love quality ingredients, especially locally grown produce I often pick up at my local farmers’ market. And I will splurge on wild caught cedar smoked Alaskan salmon on occasion. But typically, I’ll serve things like that plain. Because my rule of thumb is: the more expensive an ingredient is, do less with it.
But on a day to day basis, I cook with everyday ingredients and actually thrive on coming up with “gourmet” and unique ways to dress up ordinary ingredients. Like ricotta. Your stock standard, supermarket ricotta. 🙂
The thing with this baked ricotta is that it is going to be better if you make it with a fresh Italian ricotta. But it is still really fabulous made with supermarket ricotta. Especially because I share my little tip for turning ordinary ricotta into a posh type ricotta. 🙂
Baking the ricotta creates a gorgeous golden crust on the surface and it’s beautifully warm and creamy inside. (PS The better the quality of the ricotta, the creamier). It spreads easily and is a dipping consistency too. I made this in two ramekins (well, tapas dishes) but you can make one large one OR even make individual ones to serve at a posh dinner party (ooh, that idea just popped in my head!).
Honestly. How can you compare this baked ricotta with dolloping a lump of ricotta on a cheese board? I know which one I would go for…. 😉
So….something different for your next party? – Nagi
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Lemon Garlic Baked Ricotta
Ingredients
- 2 cups of full fat ricotta , the best you can afford
- 1 to 3 tbsp full fat cream or milk , optional (only required if you aren't using fresh Italian ricotta)
- Zest of 1 lemon
- 2 medium garlic cloves , minced
- 1/4 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 180C/350F.
- Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
- Add the lemon, garlic and salt and mix to combine.
- Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
- Bake for 15 to 20 minutes until the top is lightly browned.
- Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).
Garnish options (optional)
- Fresh thyme, parsley or any other herbs, finely chopped (pictured)
- Chopped tomatoes, red onion and parsley (pictured)
- Finely chopped antipasto (eg olives, sun dried tomatoes)
Recipe Notes:
Nutrition Information:
Just wondering if this ricotta is best serve straight out of oven (or at least once it has cooled down) or can I cook this previous day and served chilled ?
Hey Nagi, I’m looking at making this in individual serves. What size remikins would you suggest for entrees?
Just wondering if this stays together if it’s turned out of the ramekin? I’m planning on making some ricotta using our own milk and I thought a baked ricotta would make a nice gift (I could just gift it in the ramekin if I had to 🤔)
Hi Nagy..a bit disappointed as it would not “golden up” for me even with extra time.I would overdo the flavour ingredients next time as it was very subtle.Elegant though and I loved the tomato/thyme garnish.Thanks
Hi Jenn, I’m sorry you were disappointed! To speed up the browning, you can always put it under the grill for the last 5 minutes to get a golden top – N x
Good idea. I will,try that as I do I intend to make it again.!
Looks and sounds amazing! Going to be trying baked ricotta for the 1st time using this recipe. Question, if doubling and using a bigger dish would it be the same cook time?
Hi Jett! I’d leave it in for an extra 5 minutes or so – not much longer would be required!
How do you make homemade Ricotta? Would love to try it!
Here’s a recipe for you! This is the one I used: http://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326
Lemon….garlic…ricotta… *hearts in eyes* I am definitely pinning this so I remember to make it.
Hope you do! It really is SO YUMMY!
OMG I completely forgot about baked ricotta for gatherings. How beautiful is it?! I swear I could eat a whole bowl on my own. In fact, I have! Loving these flavours, Nagi.
I had it for breakfast, lunch and snack the next day. I literally almost DID eat a whole bowl!
Love your page
Thank you so much Chris! 🙂
We share the same train of thought on high end, pricy ingredients! And baked ricotta- YES! That is totally where it is at! Nom nom nom allllll day long!!!♡
I know, right? The more I spend on something, the less I do with it!! PS I had this ricotta for breakfast, lunch AND snack the day after I made it!! N x
Hey Nagi! Stumbled across your website from another blogger and I am so glad I did! Your website is just amazing! The recipes and the photos and everything is just so so so lovely!! Ally x
Hi Ally! Thanks for your lovely message! Popping over to say hi, I love discovering new blogs! N x
I love ricotta! But what I really love is your use of FULL FAT ricotta. I once tried part skim ricotta in a pasta sauce and it turned out WAYYYY too sweet! And all of those flavors! GARLIC. LEMON. DELICIOUS! This looks so delicious, and I’ll definitely be trying this soon! Have a great day, Nagi! 😀
Thanks Kennedy! Hope you have a great day too!! 🙂
Never tried ricotta before but sounds delicious! We’ll have try it 🙂
Oh wow, if you’ve never tried ricotta before, this will be an eye opener for you! So delish! N x
Hi Nagi! I will have to wait to make this for a time when friends are coming over because if I don’t I would eat it all myself! I always use full fat ricotta – tried low fat once YUCK! I think I would top this with finely diced roasted red peppers! 🙂
Oooh, roast peppers would go fabulously with this of course! And full fat vs low fat….I’m with you there!! Cottage cheese is my “diet” food so I always get low fat cottage cheese. But low fat ricotta…I can’t do it!! Hope you’re having a wonderful weekend Dorothy! Did you get my email with the link to the complimentary book? 😉 N x
Hi Nagi! Yes, I did receive your e-mail. My e-mail back to you is probably somewhere in your overflowing in box! Did you get my e-mail regarding the granola bars? Have a great day!
I love this idea! I keep talking about having a grown-up dinner party – now I need to just do it! Know what I’ll be serving for starters 🙂 Yummed this, too.
Yummmm! garlic and lemon, great combo. I do a baked ricotta with a little beaten egg (instead of milk), and chopped olives. drizzled with a highly flavoured herb olive oil for serving.
people always ask for the recipe.
Really looking forward to tasting your version Nagi. Your recipes are always mega drool worthy. Have been following your blog a little while now, just never commented before. keep up the great work. : )
Am off to get that ricotta from scratch recipe – intriguing.
We might be in sync – I’m trying the homemade ricotta today! When I read the recipe, I couldn’t believe how easy it is!!
Oooh, I’ve tried a ricotta with beaten egg too. And you know, I actually made a “antipasto” topping for the ones I photographed, I couldn’t decide which one to use!! The reason I chose to share this one instead of one with egg in it is because I find it is creamier with egg. 🙂 But the ones with egg hold their shape better so you can turn them out of ramekins and they look cool!
Thank you for taking the time to leave me a message!! I’m glad you are finding recipes here you like. 🙂 Have a wonderful weekend!
This Ricotta has my name written all over it ! This is why I can’t be a Vegan, Ricotta cheese + eggs, but oh man Ricotta is the Queen in my book ! Such a lovely recipe, like Always !
I burst out into laughter – that’s EXACTLY the reason why I can’t be vegan too! I could give up meat….but cheese? Bah! Never! 🙂
This is genius Nagi! Such a nice, simple appetizer! And I totally agree, I try to avoid recipes with 30 additional ingredients, that I have to spend money on and most likely need use again! Pinned!
We’re totally on the same page with that!! 😉
Mmmm – love baked ricotta – so moreish:-)
Why am I not surprised? 😉
As much as I love supermarket ricotta in my veggie bakes, I’ve never ever thought to have it as a stand alone dish! But, then, you come along and turn my thinking upside down – in a very good way! Nagi – this is another winner! Lemon garlic ricotta sounds so good – and the flavor combos are endless! Thanks so much for this!
Thanks Shashi! Oooh, I dollop ricotta in my veggie bakes too. I think ricotta is one of my favourite additions to make ANYTHING so much more yummy!! 🙂