Entertaining gets no easier than this baked ricotta recipe—a rich, creamy, indulgent, elegant cheese spread. It’s just cheese, eggs, and Parmigiano-Reggiano beaten and baked until puffed.
Entertaining gets no easier than this rich, creamy, indulgent, elegant cheese spread. Honest. It’s just ricotta, eggs, and Parmigiano-Reggiano that are beaten and baked until puffed and golden. How difficult could that be? There’s not even a need to carefully fold the ingredients together as with a soufflé. Tasting is believing. Set it out on its own with bread or crudités or as part of an antipasto. And don’t forget to prepare to accept accolades because there’s going to be some serious gushing over this little cheese number. This post has been updated. Originally published March 25, 2013.–Renee Schettler Rossi
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 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 (200°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. (Okay, so you can serve the dip hot, but honestly, it’s quite a lot better when allowed to cool somewhat.)
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Baked Ricotta Recipe © 2012 Manuela Darling-Gansser. Photo © 2012 Simon Griffiths. All rights reserved.
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