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
Print RecipeBuy the Four Seasons: A Year of Italian Food cookbook

Want it? Click it.

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.)

Print RecipeBuy the Four Seasons: A Year of Italian Food cookbook

Want it? Click it.

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.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. Soooo, immediately I began to wonder how this would be as a warm dessert, with the flavors of cannoli, rather than savory? Add some chopped chocolate, orange zest, and a splash of Grand Marnier? Serve it with Biscotti or amaretto cookies perhaps? I am going to have to give it a try!

    1. Looooooooooove that, Karen. Simply love it. I wonder, too, if one could go the way of a savory dessert cheese course with some lovely honey, some toasted pecan or walnut bread, and perhaps some thinly sliced apples or pears? My mind is racing with other alternatives. Many thanks for the inspiring nudge and please let us know how it goes!

  2. I made this for NYE. It tasted great! The top did not brown up like the photo, but I did put it under the broiler to create some brown, and I sprinkled with some paprika to dress it up a bit. My main problem was it was very thick. Solid thick. It really had to be sliced and put onto the bread. Not a lot of it was eaten (due to an overabundance of food more so than the baked ricotta itself, I like to think). So on New Year’s Day, I dumped it into a mixing bowl, added some cream and more chopped chile because I wanted a bit more bite to it. Then I used a hand mixer to blend it, scooped it into a smaller dish, and baked it again, really just long enough to warm it. It was a much better consistency. I used a store-made whole milk ricotta; I’ll make it again, but maybe try a different ricotta.

    1. Hi Laura, I don’t know for sure why you had an issue with the texture but I suspect it was the choice of ricotta. Most store-bought ricottas are loaded with gums and stabilizers. Can you find fresh ricotta?

  3. first recipe i’ve tried from your blog…came out nothing like picture..top wouldn’t brown nor get crusty…even under broiler. it had yellow tint from egg with brown spotting…taste was good..but again nothing like that picture…i did use commericial supermarket ricotta whole milk.

    1. sam, I’m so sorry to hear you’re less than pleased with the results. The first thing that comes to mind is the oven temperature. Do you have an even thermometer that you can check the temperature? And the other thing that is odd is that it didn’t brown even with the broiler. That has me stumped, as anything will brown under a broiler.

      1. thank you for the reply. yes, oven temp is accurate. Under the broiler, i did get browning, but just spots across. it was mostly yellow tinted top. there was no crusting or deep browning as in your picture. is the cheese in your picture a special artisan ricotta?

        1. Hello, Sam. The picture is from the cookbook by Manuela. The ricotta is not artisan. As you can see, several of our testers have commented on the browning, and I, too, have never had a problem with it, so I’m really confused….

  4. This recipe certainly deserves an “Honest Entertaining” award; not too hard or time consuming plus delicious! VARIATION: I added dried figs (with stems cut off), to the baking pan before pouring in the cheese mixture. I found the figs added a pleasurable contrast in flavor.

  5. Delightful notion–though as the cheesemonger manager in my grocery store, I usually suggest folks use a cheap Brie to bake, sometimes adding jam and toasted nuts to the top. We also have a baked lemon ricotta “cheese” which has the consistency of cheesecake…and the flavor.

    One other thing–if this serves four people…omg. I would say it would serve best as an appetizer for six or more, but that’s just my California diet habits I guess.

      1. Seen any obesity-by-state maps? California outweighs both Massachusetts and NY State! (Especially MA) So, as one Baystate transplant in NYC to another, we’re even p’titer!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish