This is one of our favorite ways to reinvent ricotta cheese. Ricotta on its own is creamy and light, which we adore. It also happens to be incredibly easy to make at home, and infinitely more delicious than store-bought.
While homemade ricotta cheese is unbelievably creamy (it feels like you’re biting into a cloud!), baked ricotta, by contrast, takes on a similar consistency to a quiche. When mixed with egg and baked, the cheese puffs up, rising like a soufflé. Only it’s way easier to make!
We love that you can dig in with a spoon or treat the ricotta like a cheese dip and serve alongside crostini. Prepare yourself, everyone who tries this cheesy appetizer will beg for the recipe!
Ingredients for Baked Ricotta
- whole milk ricotta cheese
- large eggs
- grated parmesan cheese
- red pepper flakes
- fresh chives
Added bonus? These recipe is gluten-free!
Special equipment: 6 individual cocottes (.25 qt volume each) or 1 large baking dish (1.5 -2 qt total)
How to Make Baked Ricotta
Making this budget-friendly appetizer could not be simpler! Whisk together ricotta cheese, lightly beaten eggs, grated parmesan, red pepper flakes and chives, then divide evenly between greased cocottes or ramekins.
Bake for 30 minutes, or until the cheese has puffed up like a soufflé and turned golden brown on top.
Sprinkle extra parmesan cheese or add some freshly ground black pepper just before serving.
Texture is Dependent on Cook Time
If you adjust the cook time and take the ricotta out after 15 minutes, the consistency will be closer to a creamy dip. If you leave it in for the full 30 minutes, it will take on a texture similar to that of quiche or soufflé!
Both are great, both are safe to eat (the egg is fully heated through, don’t worry!), it’s just a matter of personal preference.
What to Serve Alongside
Crostini, crudité, crackers… really anything that would be served on a charcuterie or cheeseboard (fresh and dried fruits, sliced Italian meats, jams or preserves) is great here!
Oh, and wine. Definitely wine. Because wine and cheese were made for each other! (We recommend a French Chenin Blanc!)
Variations on Baked Ricotta
We use my 4-ingredient homemade ricotta which is made with lemon juice, but if you’re using store-bought ricotta, we recommend adding 1 teaspoon of lemon zest to the ingredients before baking. A perfect counterbalance to the creaminess of the cheese and the zingy heat from the red pepper flakes!
Creamy, cheesy perfection!
If you make this Baked Ricotta recipe, please let me know by leaving a rating and review below.
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For more recipes with ricotta cheese, check out the following:
- Roasted grapes crostini with whipped ricotta
- Cranberry walnut crostini with butternut squash and ricotta
- Turkish eggs with herbed yogurt
- Lamb and mint pasta
- Cannoli cream parfaits
- Ricotta fritter with chocolate cara cara sauce
- (6) Mini .25 qt cocottes or 1 large 1.5-2 qt baking dish
- 16 oz whole milk ricotta cheese
- 2 large eggs
- 1 cup + 1 Tbsp parmesan cheese grated
- 2 Tbsp chives thinly sliced
- 1/4 tsp red pepper flakes
- Preheat oven to 400F. Use nonstick spray or butter to coat baking dish.
- In a large mixing bowl, combine ricotta, eggs, 1 cup grated parmesan, chives, and red pepper flakes. Stir with a spatula until thoroughly combined.
- Transfer ricotta mixture to prepared baking dish(es). Sprinkle remaining grated parmesan on top, then bake for 30 minutes, or until ricotta has puffed up like a soufflé and turned golden brown. Serve with spoons or alongside crudité, crostini, charcuterie, or fresh fruit,
- If you prefer a less cooked cheese dip, begin checking baked ricotta at 15 minutes. It will not be golden brown or puffed up, but it will be safe to eat (eggs cooked through) and can be served with crostini, crudité, fruit, etc.
- Unbaked, the ricotta can be frozen for up to 3 months and then baked according to instructions above, adding a few additional minutes.