This new situation in my life where I work full time – and then some – and try to blog whenever the hell I can, comes hand in hand with the fact that I try to reach for simple recipes, as in one-bowl situations where no trip to the grocery store is required.
I haven’t made proper bread in ages – remember the cinnamon sugar challah or the graham cracker dough almond raspberry rolls from scratch?.
What is ricotta cheese anyway?
Ricotta is a soft, grainy cheese (image above) 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, moist and has an almost sweet taste.
Quality varies according to brands and you can find some with additives to make it thicker or whatever. I try to buy original ricotta sourced from good small producers. It tastes much better and I like the consistency more.
I made a sweet ricotta pie to take to the office a few weeks back, a type of dessert loved by everyone here where Italian food is as common as dulce de leche, and, as it usually happens, had ricotta left in the fridge. A lot, two pounds. And the idea of using it for a dessert or cake again was not very appealing.
What add-ons can you use?
- Pizza style, from the traditional cheese to pepperoni, veggie, meat and sauce, whatever you like.
- Spice it up, add some sriracha or Tabasco or hot spices to the batter.
- Fresh herbs and cheese, like you would use in a risotto or appetizer.
- Cheese, of course. Add all the odds and ends of cheeses you have in the fridge, it all works.
How to store baked ricotta?
It lasts at least four days, covered, in the fridge, reheats beautifully and is good at room tº too.
Other recipes with ricotta you might like:
Tomato Ricotta Bacon Bruschetta
Summer Berry Ricotta squares
Orange Ricotta Cheesecake
Pumpkin Ricotta Gnocchi
Baked Ricotta Italian Style
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Side dishes
- Method: Baking
- Cuisine: International
Description
Baked Ricotta is one of the best and easy cheese recipes ever! The perfect recipe for brunch or as an appetizer.
Ingredients
- 1 cup cherry tomatoes (halved)
- 1 medium red onion (peeled, cut into eight pieces)
- Olive oil
- Salt and freshly ground black pepper
- ½ cup flour (sifted)
- 2 generous cups fresh ricotta (1 pound + 2 ounces)
- 2 eggs
- ½ teaspoon
- salt
- Black pepper
- ⅓ cup freshly grated parmesan cheese
- 2 Tbs unsalted butter (melted and cooled)
- A few gratings of fresh nutmeg
- 1 cup arugula leaves (washed and dried)
- ⅓ cup Parmesan cheese, shaved or coarsely grated
Instructions
- Preheat oven to 375ºF.
- Line a baking sheet with foil and place tomatoes and onions.
- Drizzle with a few swirls olive oil, salt and pepper, and bake for about 30 minutes, until a bit charred and soft. If you leave tomatoes whole, be sure to pierce them with a fork once or twice before baking.
- In a bowl, mix ricotta with eggs, salt, pepper and parmesan. Mix well with a hand beater or wooden spoon.
- Add flour and mix well again.
- Add butter and nutmeg.
- Transfer to a glass 9-inch round dish, spread evenly, and bake for 45 minutes, until light brown on top. Let cool on a wire rack.
- Mound tomatoes and onions on top of the ricotta, then scatter arugula leaves and parmesan shavings.
- Drizzle with olive oil, some salt and pepper, and serve cut into wedges.
Notes
What add-ons can you use?
- Pizza style, from the traditional cheese to pepperoni, veggie, meat and sauce, whatever you like.
- Spice it up, add some sriracha or Tabasco or hot spices to the batter.
- Fresh herbs and cheese, like you would use in a risotto or appetizer.
- Cheese, of course. Add all the odds and ends of cheeses you have in the fridge, it all works.
How to store baked ricotta?
It lasts at least four days, covered, in the fridge, reheats beautifully and is good at room tº too.
Nutrition
- Serving Size: ⅙
- Calories: 335
- Sugar: 2.3 g
- Sodium: 451 mg
- Fat: 23.6 g
- Carbohydrates: 14.5 g
- Protein: 16.7 g
- Cholesterol: 121.1 mg
Keywords: baked ricotta
adapted from Nancy Silverton’s Sandwich Book
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.