This is a really delicious way to prepare ricotta. It looks very inviting and can be served on its own or as part of an antipasto. You can eat this dish hot, but it has more flavor once cooled. It keeps well for a few days in the fridge. You can buy fresh ricotta at your deli or supermarket. Make sure you buy whole-milk ricotta and not the reduced-fat version.–Manuela Darling-Gansser
LC How Easy Is That? Note
Easy peasy entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Honest. Ricotta, eggs, and Parmigiano-Reggiano are beaten and baked until puffed and golden. Uh, how difficult could that be, right? There’s not even a need to carefully fold the ingredients together as with a soufflé. As one of our testers noted, “This is not a soufflé. This is a thick mixture. I found the best utensil for mixing it to be a fork, and the best description of the process to be mashing it together, then stirring a bit. I did beat the eggs just a bit with a fork before adding, to make sure they were mixed in evenly.” Tasting is believing. Go on. (As an aside, this is the sorta recipe we consider to be Honest Entertaining. You know. Real food for real lives.)
Baked Ricotta Recipe
- Quick Glance
- 10 M
- 35 M
- Serves 4
- Butter for the baking dish
- 15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
- 2 large eggs
- 3 1/2 ounces Parmigiano-Reggiano, grated
- A few fresh oregano leaves, finely chopped
- 1 chile, seeded and thinly sliced
- Salt and freshly ground black pepper, to taste
- 1. Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
- 2. Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is.
- 3. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
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Testers ChoiceTesters Choice
Mar 25, 2013
As a fan of good ricotta on bread, I was a little curious how much better baked ricotta could be for the increase in effort. I should’ve known that warm cheese typically trumps cold cheese. I made a well in the ricotta and then added the eggs so I could break the yolks and premix the eggs before mixing it all into the ricotta. I used a seeded jalapeño pepper, but could see leaving the pepper out and topping the baked ricotta with a jalapeño jelly. I served it with slices of fresh baguette, chutney, dried apricots, pesto, roasted garlic, and roasted tomatoes—basically, bread and baked ricotta plus a spread of various toppings. The Parmigiano gave the ricotta some needed saltiness and I recommend tasting the cold mixture (maybe before adding the eggs, if you’re squeamish about that) to get a sense of how much salt to add. This is definitely going into dinner party rotation, though I suspect I may need a double batch.
Mar 25, 2013
This super simple recipe turned out to be a cross between a quiche and a soufflé, but easier than either. My tasters loved its creamy texture and cheesy taste. I used a jalapeño, but it was quite mild and we all thought a little more heat would’ve been a nice contrast. The oregano and a healthy grinding of black pepper worked really well. l imagined I’d rather fold in than beat the ingredients together. However, I used homemade, fairly dense ricotta, which required mixing rather vigorously. The dish still puffed up nicely and baked to a lovely golden brown. I served this with some crackers because someone (I’m not mentioning names) finished the baguette I’d put aside. The bread probably would’ve been better. Frankly, I’d eat it as a light dinner with a spinach salad or as breakfast with a slice of buttered toast.
Mar 25, 2013
Baked, puffy, and golden, this ricotta dip is wonderful with pita chips or veggie crudités. A quick whisk of the ingredients and a pour into the pan is all it takes to have this at the table in minutes. Try to use a shallow baking dish to maximize the amount of cheese that browns since the puffy crust is the most alluring part of this dip. It’s a cold-weather version of the Herbed Ricotta Dip that was a huge hit with my family. I omitted the chile since it would’ve been a turnoff for my kids.
Mar 25, 2013
This baked ricotta is so quick and easy to put together, and makes for a sophisticated-looking starter to share, or an interesting alternative to a cheeseboard. We served with a mix of crackers and chutneys, to everyone’s delight. The oregano and chile lend subtle flavors to the cheese, and the Parmigiano lends a gorgeous melty texture to the fluffy ricotta. I chose to interpret “a few leaves” as “leaves from a few stems,” otherwise there wasn’t going to be much point in buying and using the oregano. I used a red jalapeño chile.
Mar 25, 2013
This recipe reminds me what the TC designation is all about. It didn’t appeal to me greatly just from reading it, but I made it and it was way above my expectations. Delicious, really, and for so little effort. I think what we’re supposed to end up with is a spoonbread texture (sorry if you aren’t from the South and are unfamiliar with that culinary wonder). I let mine go an extra 5 minutes in the oven, and in hindsight I’d let it go a little longer still. This may have to do with the shape of the baking dish I used. (Unfortunately, the author doesn’t give us any guidance on this, but it could make a big difference in baking time. I’d suggest a 3-cup capacity if you make this. The other unknown is if it should be a shallow dish, like you might use for a crème brûlée, or a deeper one. I had a mixture a bit over 2 inches deep, so that might explain the need for a bit more time in the oven.) The taste is savory without being heavy. There’s a lot of Parmigiano in this, so it has a big influence on the flavor. I found the best way to serve it was just like spoonbread: scoop it out with a serving spoon onto plates. l highly recommend giving it a try. There’s no need to gently fold the ingredients together. This isn’t a soufflé. Nor is there a need to beat them. This is a thick mixture. I found the best utensil for mixing it to be a fork, and the best description of the process to be mashing it together, then stirring a bit. I did beat the egg just a bit with a fork before adding, to make sure it mixed in evenly. I think the instructions are fine as written. This is really a very easy recipe that’s best not to overthink.
Mar 25, 2013
This is a great alternative to the traditional dips set out for various events and parties. The pepper (I used a jalapeño) adds just the right oomph to the dip. Because the cheese is served warm, it tastes great on sliced baguette topped with a little fresh Roma tomato, and it was also fantastic stuffed into those multicolored mini peppers. Everything we put it on was that much easier to eat. It’s creamy, unique, and simple to prepare. A great dip when you want to show up to the party with something unexpected.
Mar 25, 2013
There’s a rustic quality that I really enjoy about this recipe. There are many ways to serve it but I went with a final cheese course at the end of a nice meal. Honey and pistachios drizzled over the top of a small wedge really made it special. One other thing I like about this recipe: it’s so fuss-free that if you’ve got some leftover ricotta—let’s say after a holiday lasagna feast—this is just the thing to do with it. This recipe breathes new life into orphan containers. I tested with a 15-ounce container, as that’s the standard weight of commercial supermarket ricotta. All was well. I incorporated all of the ingredients with a thorough folding. It’s important to get the eggs incorporated. It took a bit longer than 25 minutes for baking—more like 30 to 32 for the cheese to get golden and less “jiggly.”
Mar 25, 2013
This incredibly simple appetizer will knock your socks off. We couldn’t get over how delicious and addictive this dish was. It comes together very easily and bakes up into glorious, decadent, fluffy goodness that pairs very well with a baguette. I used a fancy, fresh, hand-dipped ricotta that was extraordinary! I think with the complexity of all the other flavors, next time I’ll try a low-fat ricotta and this should work just as well. I used 1 whole jalapeño and only a few oregano leaves as suggested. Next time, I’ll stick with the jalapeño but will increase the oregano, as it was perfect in this dish. I had to bake it roughly 32 minutes for a golden and puffed finish. I can’t wait to make this again!
Baked Ricotta Recipe © 2012 Manuela Darling-Gansser. Photo © 2012 Simon Griffiths. All rights reserved.