Recipes › Appetizer › Baked Ricotta Appetizer Recipe

Baked Ricotta Appetizer Recipe

Recipe by Pedro M. A. Neves

This elegant Italian baked ricotta appetizer features creamy ricotta enriched with Parmigiano-Reggiano, fresh herbs, and a crisp breadcrumb topping that forms a golden crust during baking. Served warm with toasted crostini or fresh vegetables, this dish delivers sophisticated simplicity that showcases the quality of its few ingredients. It's a traditional Roman-style preparation that works beautifully as a first course or light starter.

Ingredients

• 500g (1 lb) whole milk ricotta cheese
• 80g (3 oz) Parmigiano-Reggiano cheese, finely grated
• 30g (1 oz) Italian breadcrumbs
• 2 cloves garlic, minced
• 15ml (1 tbsp) fresh lemon juice
• 30ml (2 tbsp) extra virgin olive oil, plus more for drizzling
• 10g (2 tbsp) fresh flat-leaf parsley, finely chopped
• 5g (1 tbsp) fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg
• Fresh crostini or breadsticks for serving

Instructions

1. Preheat oven to 200°C (400°F). Line a small baking dish or six individual ramekins lightly with parchment paper or leave unlined if they are non-stick.

2. In a large bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, minced garlic, lemon juice, fresh parsley, and thyme leaves.

3. Season the ricotta mixture generously with salt, freshly ground black pepper, and a small pinch of nutmeg. Stir until all components are evenly distributed.

4. Spread the ricotta mixture evenly into the prepared baking dish or divide among ramekins, creating a smooth, level surface with the back of a spoon.

5. In a small bowl, combine the Italian breadcrumbs with 30ml (2 tbsp) of extra virgin olive oil, stirring until the breadcrumbs are evenly coated and moistened.

6. Distribute the olive oil-coated breadcrumbs evenly over the top of the ricotta layer, pressing gently so they adhere but remain loose enough to crisp during baking.

7. Drizzle a light coating of additional extra virgin olive oil over the breadcrumb topping for extra richness and crispness.

8. Bake in the preheated oven for 20-25 minutes, until the breadcrumb topping is golden brown and the ricotta is heated through but still creamy inside.

9. Remove from the oven and allow to rest for 2-3 minutes. Serve warm with fresh crostini, breadsticks, or fresh vegetable crudités on the side.

Substitutions

• Substitute ricotta with burrata or strained labneh for a tangier, creamier version
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more peppery flavor
• Use panko breadcrumbs or crushed crackers instead of Italian breadcrumbs for a different texture
• Swap fresh thyme and parsley with 5ml (1 tsp) of dried Italian seasoning blend

Tips

• For a crispier topping, increase oven temperature to 220°C (425°F) and watch carefully to prevent excessive browning—bake for 18-20 minutes instead
• Strain the ricotta for 30 minutes in cheesecloth before mixing if you prefer a firmer, less watery final texture
• Prepare the mixture several hours ahead and refrigerate in the baking dish; add 2-3 minutes to baking time for cold ricotta
• Serve immediately after baking for the best contrast between the warm creamy interior and crispy, golden breadcrumb crust

This simple preparation reflects Roman culinary tradition, where fresh ricotta is celebrated for its delicate flavor and versatility. The dish represents the Italian principle of letting quality ingredients speak for themselves with minimal embellishment, typical of antipasti served at family gatherings and trattorias throughout central Italy.

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