Baked Ricotta

This baked ricotta is essentially a creamy, indulgent, crowd-pleasing cheese dip made from three ingredients—ricotta, eggs, and Parmigiano-Reggiano—that’s baked until it’s puffed like a souffle. Serve it with crostini, a drizzle of honey, dried fruits, blanched vegetables, anything, really.

A deep baking dish lined with parchment and filled with baked ricotta

Baked ricotta dip is the very definition of easy entertaining. Seriously. It’s just ricotta, eggs, and Parmigiano-Reggiano beaten and baked until puffed and golden. There’s not even a need to be ever so gentle as you fold the ingredients together as with a soufflé. Entertaining gets no easier and guests are no happier. Don’t forget to prepare to accept accolades because there’s going to be some serious gushing over this rich, indulgent, satisfying little cheese number. Tasting is believing. Set it out on its own with sliced baguette and crackers or crudités or as part of an antipasto platter with charcuterie. Originally published March 25, 2013.Renee Schettler Rossi

What Do I Serve With This Baked Ricotta?

We’ve been tempted to sidle up to this dish with nothing more than a spoon and say it serves one. If you’re a little less greedy than us, you can set it out as a light dinner or as an appetizer with wine and scoop it up with or slather it over crostini, dried fruits, blanched vegetables, anything, really. A drizzle of honey along with a sprinkling of black pepper is really quite nice.

Video: How to Make Baked Ricotta
Video courtesy of WTNH

Baked Ricotta

  • Quick Glance
  • (17)
  • 10 M
  • 35 M
  • Serves 4
4.8/5 - 17 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.

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.

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 even more spectacular when allowed to cool somewhat.)

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Recipe Testers' Reviews

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.

This recipe is so quick and easy to put together and makes for a sophisticated-looking starter to share or an interesting alternative to a cheese board. We served it 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.

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Comments

  1. Delicious! I made my own ricotta and then followed the recipe except I added a small amount of fresh lemon zest. No problem with browning… needed about 30-35 minutes. Served with a ciabatta I made with the whey from the ricotta and saffron/pear jam.

      1. I just had some leftovers for breakfast… straight from the fridge and also some a little heated up in the microwave. Topped with honey this morning… oh my!! Can’t wait for lunch 🙂

  2. WOW! So excited I came across this recipe. I am going to try it. Can you comment on how you served it? The photo shows a round baking pan lined with parchment. Does it come out of the baking pan as one piece, or do you scoop it out? I also saw the comment about using a SHALLOW dish, to maximize the surface area. I get excited about presentation and am having a hard time picturing which dish to use for baking and how best to serve this! Thanks!

    1. Sonia, love the way you’re thinking! Actually, although we, too, love the crisp surface, we suggest a 2-cup baking dish that’s deeper rather than shallow so that the mixture doesn’t dry out. As for serving, we serve it straight from the baking dish, sometimes simply set in the center of a platter surrounded by crackers and small clusters of red grapes. And sometimes we set it on a cutting board surrounded by assorted crackers and/or flatbreads and/or sliced bread along with crudites (especially sturdy items such as sliced fennel and some multi-colored carrots sliced on a steep diagonal in an array of colors. And you could also add the grapes along with olives and charcuterie if you’re in need of something larger. Kindly let us know how it goes and, if you like, send photos!

      1. Update! It was a big hit! Mine was not as pretty on top, despite a couple minutes under the broiler, but my taste testers liked it (1) raw (2) freshly baked and warm (3) room temp 2 hours later and (4) in the fridge the next day. We added oregano and chopped jalapenos served with a honey drizzle.

        Baked Ricotta

        1. Sonia, this looks magnificent! What a lovely spread. We so appreciate you taking the time to let us know how much everyone loved it! And looking forward to hearing which recipe on the site you try next…

  3. To make recipes like this one, I have to make my own Ricotta. I have never found Whole Milk Ricotta in any store in Alaska, including the big city! I make a wonderful version with finely chopped Sitka Rose or Fireweed Petals folded in and served for breakfast over a mixed fruit spiced compote, usually when I work on the fancy boats, but have made it out seining when I can get to shore for flower petals. Mmmm, good and homemade Ricotta is just too easy not to make it!

  4. I’ve made this several times to rave reviews. But, not being one who can leave a good thing alone, I was wondering if anyone has made this by whipping the ricotta in a food processor first for a smoother texture?

    1. Susan, let’s find out, shall we? We’ll see if anyone comments here and I’ll ask my colleagues and our recipe testers to let us know if they’ve had the same instinct as you. I think that sorta slight grittiness may just be innate to ricotta, I don’t know if you can blend it away, but let’s find out!

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