This creamy Baked Ricotta is full of delicious lemon and garlic flavours AND ready in 20 minutes!!
Serve this with quick, cheesy dip with roasted tomatoes and crusty bread for an appetizer everyone will love!
Why you’ll love this recipe
It’s so easy! Just mix and bake the cheese mixture alongside the tomatoes before enjoying a tasty homemade appetiser!
You’ll find that ricotta is versatile and easy to use. When very fresh, particularly if homemade, this cheese is excellent simply drizzled with olive oil, salt, and pepper.
However, tuck it into hollowed-out vegetables like to make Stuffed Zucchini or Mushrooms. Or go sweet with this amazing Crumble Cheesecake or a Sweet Dip.
Ingredients notes
This recipe relies on simple but good ingredients. You will need-
- smooth ricotta
- Parmesan cheese
- garlic
- olive oil
- dried oregano
- grated lemon rind
What is smooth ricotta?
Smooth ricotta is the same as the fresh ricotta you’ll find in a basket. However, the whey is not drained but blended back into the ricotta. This creates smooth, creamy ricotta you can use for dips, cheesecakes, stirring through pasta and many other recipes.
The smooth ricotta I have used in this recipe is not fancy or expensive. You will find smooth ricotta easily in the supermarket.
Intructions
Only four very easy steps.
- Place ricotta cheese, Parmesan cheese, garlic, oil, lemon rind, dried oregano, salt and pepper in a bowl.
- Mix well.
- Spoon into oiled baking dish.
- Smooth the top, then sprinkle with extra Parmesan cheese and bake until golden.
Tips for success and FAQ’s
Sure! Fresh, drained ricotta can be used in this recipe instead of the smooth ricotta. Simply mix a few tablespoons of milk into drained ricotta to create a smooth texture.
The top of this dip will never be burnished brown – ricotta is just not that type of cheese. However, if you want a bit more colour on the top of your Baked Ricotta just put it under the grill/broiler for a couple of minutes until it colours a bit more.
Serving suggestions
Why not make a meal of it? Surround the baked cheese with roasted tomatoes plus olives, raw or blanched vegetables, dried fruit, nuts, assorted charcuterie and bread. Such a crowd-pleaser but above all, that’s easy entertaining!
Roasted truss tomatoes are super easy! Firstly a drizzle of olive oil then a sprinkle of salt, before you bake tomatoes alongside the ricotta.
If you choose larger tomatoes, cut in half and place cut side up in a baking tray and roast exactly the same way.
If you need a quick and easy appetiser, then look no further because this is the recipe for you. This Baked Ricotta with Roasted Tomatoes ticks all the boxes and I know you’ll love it.
More Recipes like this
Warm Marinated Olives
Puff Pastry Twists with Prosciutto and Parmesan
Sweet Ricotta Dip
Watermelon, Togaroshi, Feta & Mint from Another Food Blogger
Easy Chocolate Brownie Bites from A Baking Journey
Smoked Salmon Pinwheels from She Loves Biscotti
Artichoke Olive Tapenade from Sweet Caramel Sunday
Caprese Bread Tartlets from It’s Not Complicated
Strawberries and Chocolate Ganache from KJ’s Food Journal
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Baked Ricotta
Ingredients
- 2 cups smooth ricotta (use a 16 oz tub or 500 gram tub)
- ½ cup grated Parmesan cheese
- 2 garlic cloves crushed
- 2 tablespoons extra virgin olive oil divided
- 3 teaspoons grated lemon rind or 1 lemon – rind finely grated
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground pepper
- 1 tablespoon Parmesan cheese extra
Roasted Tomatoes
- 8 oz (approx 250 grams) cherry, baby or grape tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat oven to 350°/180ºC. Oil a two-cup capacity ovenproof dish.
Prepare tomatoes for roasting while ricotta bakes
- On a small baking tray or ovenproof dish, place the tomatoes. Drizzle with oil and sprinkle with salt. Set aside.
Prepare ricotta for baking
- In a bowl place ricotta cheese, Parmesan cheese, crushed garlic, 1 tablespoon extra virgin olive oil, lemon rind, dried oregano, salt and pepper.
- Mix thoroughly.
- Spoon cheese mixture into the oiled ovenproof dish and smooth the top.
- Sprinkle with extra Parmesan cheese.
Cook ricotta and tomatoes
- Place the ricotta and the prepared tomatoes in the oven
- Bake 15-20 minutes. It will be jiggly but that's correct.
- Tomatoes will soften and skins will wrinkle when they are roasted. Ricotta should start browning in patches. If it doesn't, you can pop it under the griller/broiler to brown a little more.
- Drizzle Baked Ricotta with 1 tablespoon of extra virgin olive oil.
- Serve warm Baked Ricotta and Roasted Tomatoes with toasted ciabatta.
Mimi
Oooohhhh, lemony! Great ingredients here. I’ve baked ricotta with slices of chile peppers on top. So good! I love how versatile of an ingredient ricotta is.
David Scott Allen
I love the recipe for the baked ricotta! What a nice base for your roasted tomatoes. I need to bring an hors d’oeuvre to a party tomorrow, so I hope to get some fresh ricotta at the farmers market and make this. Right now, the tomatoes are just starting to come in so I think I will be in luck on all fronts.
Jeff the Chef
I love recipes like this baked ricotta that are a little different, easy to put together, and can feed guests at a casual get-together. Thanks!
Alexandra
How delicious and ideal for entertaining is this? I am so excited to try it! Pinned 🙂
Adrianne
Wow this looks fabulous Marcellina! I love the idea of serving it with the roasted tomatoes. It sounds like it is the perfect pairing. Yum, I can’t wait to try it.
Maria from She Loves Biscotti
I absolutely love appetizers with ricotta! I can’t wait to make this dish with my fresh garden tomatoes. Thanks so much for sharing my recipe for Smoked Salmon Pinwheels Marcellina 🙂