Baked Ricotta, plus Thyme and Parmesan

Easy and good Baked Ricotta made with fresh thyme, parmesan and nutmeg. Baked in the oven until light and creamy then spread over chargrilled ciabatta for a good appetizer!

Baked Ricotta makes the most good appetizer or antipasto. It's light, creamy and cheesy and solid served alongside some toasted ciabatta, cured meats, veggies like a classic giardiniera and of course, a glass of vino!

The ricotta is mixed with eggs, cheese and herbs so it puffs up in the oven almost soufflé-like and has a beautiful golden-brown crust on top.

Not only is it good but it's easy to make. Mix everything in a bowl and bake in the oven until golden. See the full recipe and our top tips below, enjoy!

Ingredients – what you need

The ingredients are simple, check out the photo below that shows you everything you need plus some important notes.

• Ricotta – use whole milk ricotta (full fat) for best flavour. Drain off any excess liquid in the tub before using.
• Eggs – medium to large sized eggs are best.
• Parmesan – always freshly grate the parmesan yourself, pre-grated doesn't taste nearly as good.
• Thyme – We love to use fresh thyme but you can choose any fresh herbs you like such as parsley, basil or rosemary.
• Nutmeg – a little pinch of grated nutmeg adds so much flavour, you only need a little but try not to skip it.
• Salt & pepper – it's important to season the ricotta mixture with salt and pepper to enhance all the flavours.
• Butter – you need butter for greasing your baking dish/ramekins.
• Bread for serving – We like to cut up ciabatta bread, drizzle with olive oil and grill it until charred and crispy. You can choose your favourite bread or crackers for serving.

Drain off any liquid from the tubs of ricotta then add them to a mixing bowl (photo 1).

Add the eggs and mix them with the ricotta until combined well (photo 2).

Next, add the grated parmesan, nutmeg, chopped thyme and salt and pepper. Mix until well combined (photos 3 & 4).

Grease your baking dish or ramekins with butter then add the ricotta mixture. Bake until puffed up and golden brown on top (photos 5 & 6). Serve warm with ciabatta bread or crackers.

Recipe tips and FAQs

• Draining the ricotta – you need to make sure any excess liquid is drained off from the tubs you don't need to leave the ricotta to drain in a sieve.
• What dish to bake it in – We used 2 6 inch round baking dishes but you can also use one larger dish. The size doesn't matter too much as long as you can fill it about 3/4 full with the mixture.
• Other flavour options – you can add different ingredients to the ricotta such as red pepper flakes (chilli flakes), different cheeses, herbs, lemon zest, garlic.
• Preparing in advance – you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.

What's the best way to serve it?

Serve the baked ricotta with some toasted ciabatta bread or crackers. You can also serve it as part of an antipasti board with cured meats such as prosciutto, cheeses, fruit or veggies.

Does ricotta melt in the oven?

No, ricotta does not melt when baked like other cheeses. Although soft and creamy it keeps its shape.

How long does it last?

Once baked the ricotta will keep well in the fridge for 2-3 days.

Can it be frozen?

We do not recommend freezing the baked ricotta as it'll lose its creamy and good texture.

More Italian appetizers you might like

• Burrata with Crispy 'Nduja & Gremolata
• Whipped Ricotta Dip with Roasted Tomatoes
• Grissini – Italian Breadsticks
• Whipped Ricotta Toast with Balsamic Cherries

Ingredients

Makes 4 servings

• 2 cups whole milk ricotta ((500g))
• 1 cup parmesan (freshly grated (40g))
• 2 eggs
• 1 tbsp fresh thyme (chopped)
• 1 pinch nutmeg
• Salt and pepper (to season)
• Butter (for greasing)

Method

1. Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.

2. Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.

3. Add the eggs and mix well until combined into the ricotta.

4. Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.

5. Spoon into your prepared baking dish until ¾ full and smooth the tops with the back of a spoon. Bake in the oven for 30-45 minutes until puffed up and golden on top.

6. Serve warm or cold with toasted ciabatta.

Kitchen notes

• Draining the ricotta you need to make sure any excess liquid is drained off from the tubs and do not need to leave the ricotta to drain in a sieve.
• What dish to bake it in We used 2 6 inch round baking dishes but you can also use one larger dish. The size doesn't matter too much as long as you can fill it about 3/4 full with the mixture.
• Other flavour options you can add different ingredients to the ricotta such as red pepper flakes (chilli flakes), different cheeses, herbs, lemon zest, garlic.
• Preparing in advance you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.
• Storage & freezing the baked ricotta will keep well in the fridge for 2-3 days. We don't recommend freezing.