Recipes › Appetizer › Baked Ricotta with Herbs Recipe

Baked Ricotta with Herbs Recipe

Recipe by Pedro M. A. Neves

This elegant Italian appetizer features creamy ricotta enriched with butter, fresh herbs, and Pecorino Romano cheese, then baked until golden and slightly crispy at the edges. Served warm with crusty bread or crostini, it's a sophisticated starter that showcases the simplicity and richness of traditional Italian cuisine. The contrast between the soft interior and caramelized top makes each bite memorable.

Ingredients

• 500g (1 lb) whole-milk ricotta cheese
• 60g (4 tablespoons) unsalted butter
• 3 cloves garlic, minced
• 30g (1 oz) fresh flat-leaf parsley, finely chopped
• 15g (0.5 oz) fresh mint, finely chopped
• 10g (0.35 oz) fresh thyme leaves
• 60g (2 oz) Pecorino Romano cheese, grated
• 30g (1 oz) panettone or Italian breadcrumbs
• 1 large egg
• 1 teaspoon sea salt
• 0.5 teaspoon freshly ground black pepper
• pinch of nutmeg
• extra virgin olive oil for drizzling

Instructions

1. Preheat oven to 200°C (400°F). Line a 20cm (8-inch) round baking dish with parchment paper and lightly brush with olive oil.

2. In a small skillet, melt butter over medium heat and add minced garlic. Sauté for 1-2 minutes until fragrant, stirring frequently to prevent browning.

3. Transfer ricotta to a large mixing bowl. Add the cooled garlic butter, egg, half of the Pecorino Romano, and all the fresh herbs.

4. Fold all ingredients together gently with a rubber spatula until evenly combined. Season with salt, pepper, and a pinch of nutmeg, then taste and adjust seasoning.

5. Transfer the ricotta mixture to the prepared baking dish and smooth the top with an offset spatula or the back of a spoon.

6. In a small bowl, combine panettone breadcrumbs with the remaining Pecorino Romano cheese and a light drizzle of olive oil, mixing until the texture resembles wet sand.

7. Sprinkle the breadcrumb mixture evenly over the ricotta surface, creating a thin, even topping. Drizzle lightly with extra virgin olive oil.

8. Bake for 20-25 minutes until the top is deep golden brown and the edges are beginning to pull away slightly from the sides of the dish.

9. Remove from oven and let rest for 5 minutes before serving. Drizzle with additional high-quality olive oil if desired.

Substitutions

• For dairy-free: substitute ricotta with cashew cream (200g soaked cashews blended with 100ml plant milk) and use vegan butter; replace egg with 2 tablespoons aquafaba
• For gluten-free: replace panettone breadcrumbs with crushed gluten-free crackers or almond flour mixed with polenta
• For reduced fat: use 300g ricotta with 200g Greek yogurt, reduce butter to 30g, and omit egg yolk using only egg white
• For lactose-free: substitute Pecorino Romano with aged hard cheese that is naturally low lactose, and use lactose-free butter

Tips

• For best texture, use whole-milk ricotta at room temperature before mixing; this prevents lumps and creates a smoother baked result
• Make the garlic butter ahead and let it cool completely to prevent scrambling the egg when folded in
• The baked ricotta is best served warm or at room temperature within 2 hours of baking; refrigerate leftovers and gently reheat in a 160°C (320°F) oven for 8-10 minutes
• Customize the herbs based on what's fresh: basil, oregano, or marjoram work beautifully as substitutes or additions to the traditional combination

Baked ricotta with herbs reflects the Italian tradition of transforming simple, high-quality ingredients into elegant dishes. This preparation echoes regional recipes from Southern Italy and Tuscany, where ricotta-based appetizers are celebrated for their versatility and delicate flavor that showcases both the cheese and fresh herbs of the Mediterranean.

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