This simple dish is a great appetizer recipe that is quick and easy to make. It can be mixed by hand or in the food processor for a smoother texture. It is a perfect addition to a brunch table, as a dip in a charcuterie or cheese board, or as a light lunch if you make it a crustless pie.
Quick baked appetizer
Today I'm sharing a great appetizer, a crowd-pleasing ricotta cheese dip or ricotta bake, with texture and Mediterranean flavors.
The key to this recipe is to season it well and not overbake it so it's not dry.
We are fans of ricotta cheese here, a versatile Italian soft cheese. Even though our most popular recipes are sweet (ricotta pie and crustless ricotta cheesecake), we have added savory ones like pizza rustica or ricotta crostini.
- Very easy to make: it comes together with little effort. Simply mix or process the ingredients, dump them in a baking dish, and bake as directed until golden brown. That's it.
- Flavorings: not only with the ingredients as you can add other cheeses together with the parmesan, but you can also serve it with different toppings.
- Make ahead: it keeps well for a few days in the fridge, so you can plan ahead when making it. Simply reheat it when ready to serve.
- Serving it: you can serve it as a baked ricotta dip on its own, as part of a charcuterie board, or add some flour and make a crustless ricotta quiche.
Ingredient list
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
I give you two options, as a dip or as a crustless pie. Both are fantastic.
For creamy ricotta dip:
- Ricotta: use full fat for a richer result. That said, you can use low-fat ricotta, especially from a good source.
- Cream: heavy, whipping, or double cream; they all work. A small amount is used for a smoother texture.
- Cheese: I use parmesan and sometimes mix it with another semi-hard cheese, like fontina. You want it to have saltiness and a sharp flavor.
- Eggs: fresh, large.
- Oil: olive oil is my first choice always, and I never use others. But you can. Melted butter also works instead of oil and can be used interchangeably.
- Salt.
- Black pepper: freshly ground is always the best.
- Herbs: several work well for this recipe. I usually use thyme, chives, basil, and sometimes fresh oregano leaves. Parsley pairs well, as does rosemary, but it's stronger.
- Spice: I use red pepper flakes or Merken (smoked paprika).
For crustless ricotta quiche:
- Ingredients above.
- All-purpose flour: adding flour will make it firmer, allowing it to be cut into portions.
About ricotta cheese
Ricotta is a soft, grainy cheese made from cow's milk in this case (though it can also be made with goat, sheep, or buffalo milk). The type I use for all of my recipes is the regular ricotta sold in supermarkets or specialty stores.
It's creamy and can sometimes have an almost sweet taste.
Quality varies according to brands; you can find some with additives to make it thicker. I try to buy original ricotta sourced from good small producers. It usually tastes better, and I like the consistency more.
How to make baked ricotta
There are two ways to assemble this super easy recipe: by hand or in the food processor. It will depend on what texture you want to achieve.
Both methods retain ricotta's grainy texture because its what sets it apart.
By hand
You'll get a more grainy ricotta cheese dip. You simply combine the ingredients together with a whisk or spatula, making sure the eggs are well incorporated.
Food processor
This is great for smoothing out the ricotta mixture a little. It's my favorite way. There's no need for much processing, but the ingredients will be better integrated than by hand.
Baking
Make sure you don't overbake it. Ricotta is already grainy, and if you overbake it, it will be pasty and crumbly. This is especially important if you're not serving it right away and will need to reheat it later.
When is it done? When the top is lightly golden brown but the center still jiggles slightly.
Serving baked ricotta
- Temperature: this baked ricotta appetizer can be served warm or at room temperature. I find it way better hot or warm, topped with roasted cherry tomatoes.
- Crackers or pita chips: after trying it several ways, a crunchy cracker or oven-dried thin toast is the best way to let it shine. French crusty bread, for example, is too mushy due to the soft crumb.
- Charcuterie board: make one with Mediterranean flavors and add this delicious dip alongside olives, breadsticks, crackers, baked tomatoes and garlic cloves, other dips like eggplant hummus, fresh and dried fruit, and nuts.
- Light lunch: if you make the crustless ricotta quiche (see recipe card for details), it makes a great plate with a salad, especially for hot weather months.
Making a crustless ricotta quiche
If you go this route, you'll add flour to the recipe, and the result will be a more consistent and firmly baked ricotta recipe that you'll serve in wedges.
The toppings can be customized to your palate.
- Mediterranean veggies: just like we suggest for the dip, oven-baked tomatoes, garlic, red onion, zucchini, eggplant, and other vegetables and pile them up when serving the quiche.
- Pizza style: use your favorite topping, from traditional pepperoni or sausage to veggie or tomato sauce and mozzarella.
- Cheese: add some melting cheese like mozzarella, taleggio, or maybe blue cheese to the ricotta cheese mixture before baking.
- Lemon and garlic: add oven-baked garlic, a teaspoon of lemon juice, and a teaspoon of lemon zest to the ricotta, and use fresh herbs like thyme or oregano.
Kitchen notes
- Organization: Read the recipe first and ensure you have ingredients at the correct temperature, the equipment, and enough workspace. This will make the process so much easier.
- Baking time: Keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Ricotta: I buy regular cheese and add heavy cream. You can sometimes find ricotta with the addition of cream.
- Storing baked ricotta: It lasts at least four days in the refrigerator, always covered in plastic wrap or an airtight container, and reheats beautifully. I don't recommend freezing it, as it will change a lot after you defrost it, even if you warm it in the oven.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Baked Ricotta (ricotta al forno)
Ingredients
For the ricotta:
- 2 ½ cups fresh ricotta, 1 pound + 2 ounces
- 3 tablespoons heavy cream
- 2 eggs
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup freshly grated parmesan cheese
- 2 tablespoons olive oil, or melted butter
For the topping:
- 1 cup cherry tomatoes
- 6 garlic cloves
- 4 tablespoons olive oil
- ½ teaspoon salt , or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon fresh thyme leaves, loosely packed
- 1 tablespoon chopped fresh basil, loosely packed
- ¼ cup all-purpose flour, if making a crustless quiche
Instructions
- Preheat the oven to 350ºF (180°C).
For the tomatoes:
- Line a baking sheet with aluminum foil (you can omit it, but it's less messy) and place 1 cup cherry tomatoes, halved and 6 garlic cloves, unpeeled.
- Drizzle with 4 tablespoons olive oil, sprinkle with salt and black pepper to taste, and bake for about 20 minutes, or until soft. If you use the tomatoes whole pierce them with a fork once or twice before baking so they don't explode in the oven.
- Let the oven on.
For the baked ricotta:
- By hand: in a large mixing bowl, mix 2 ½ cups fresh ricotta with 3 tablespoons heavy cream, 2 eggs, ½ teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup freshly grated parmesan cheese. Mix well with a hand beater or wooden spoon. Add 1 tablespoon of the oil or melted butter.
- In a food processor: put 2 ½ cups fresh ricotta in the bowl and process for a minute. Add 3 tablespoons heavy cream, 2 eggs, ½ teaspoon salt, ⅛ teaspoon black pepper, ¾ cup freshly grated parmesan cheese, and 1 tablespoon olive oil and process a few times just until well combined, about 30 seconds. Don't overprocess.
- Transfer to an oiled or buttered 9-inch round baking dish, spread evenly, and bake for 30-35 minutes, until lightly brown on top.
- Mound tomatoes and peeled chopped garlic cloves on top of the ricotta, and top with herbs.
- Drizzle with olive oil, some salt, and pepper, and serve with crackers, pita chips, or very thin toasted bread slices.
For the crustless ricotta quiche:
- Follow the instructions above, adding the flour at the end and mixing lightly. Don't beat.
- Bake until mostly firm but still slightly jiggly in the middle.
- Serve in wedges with tomatoes, garlic, and herbs.
Notes
Mediterranean veggies. Have ready oven-baked tomatoes, garlic, red onion, zucchini, eggplant, and other vegetables, and pile them up when serving the quiche.
Pizza style. Use your favorite topping, from traditional pepperoni or sausage to veggie or tomato sauce and mozzarella.
Cheese. Add some melting cheese like mozzarella, taleggio, or maybe blue cheese to the ricotta cheese mixture before baking.
Lemon and garlic. add oven-baked garlic, a teaspoon of lemon juice, and a teaspoon of lemon zest to the ricotta, and use fresh herbs like thyme or oregano.
Nutrition
Inspired by Nancy Silverton's Sandwich Book
Barbara says
This recipe sounds delicious and I will make it today. I have one suggestion - please add the variations to the printed recipe page - they do sound interesting and that addition would be most helpful. Thank you.
Paula Montenegro says
I will Barbara, thanks for the suggestion!
Lisa says
This looks so good! I host a wine party every year and this would be perfect. One question though. I am not a fan of tomatoes. Could I sub some olives instead? Or would that be too salty?
Paula Montenegro says
Hi Lisa, yes, olives would work very well. Most Mediterranean flavors work well with ricotta. Happy baking!
Carol says
I’ve made this recipe countless times and it’s just phenomenal! Very easy and adaptable. I like to add different cheeses besides Parmesan, blue cheese works really well for us. Lovely recipe Paula.
Paula Montenegro says
SO happy to know Carol! We love it here also, it's almost a last-minute appetizer for those of us who regularly have ricotta in the fridge. Have a great week.
Medha Swaminathan says
This looks so amazing and I bet it tastes even better! Wow, so yum 🙂
Anonymous says
i have made this twice. both times it turned out perfectly. it's simple and delicious, but looks elegant. that's for a great go to meal!
Susan Lester says
That does look so delicious & flavorful - a nice way to use Ricotta!
Marissa | Pinch and Swirl says
How did I miss this post for over a month? Baked ricotta is new to me, but yum! It looks so delicious, Paula. And I'm always looking for great appetizer recipes this time of year. Can't wait to try this!
Jamie says
Oh Paula this is fantastic and I am making this! Better than a pizza, I think. I love ricotta and baked like this with parmesan looks and sounds so good. And perfect with those toppings.