Baked Ricotta with Lemon, Thyme, and Parmesan Cheese
This Baked Ricotta with Lemon, Thyme, and Parmesan is a simple yet elegant appetizer that comes together in minutes. Whole-milk ricotta is mixed with fresh herbs, bright lemon, garlic, and Parmesan, then baked until warm and bubbly. Serve it straight from the oven with crusty bread or crostini for an easy, crowd-pleasing dip that works for casual gatherings and special occasions alike.
Servings: 8 people
Calories: 171kcal
Equipment
- 1-quart baking dish
- Chef's knife, cheese grater
Ingredients
- 15 oz. Ricotta Cheese, whole milk
- 2 clove garlic, crushed and minced
- zest of 1 lemon
- 1 tsp lemon juice
- 3 Tbsp fresh thyme, minced
- 3 Tbsp shallots, minced
- ¼ cup Parmesan cheese, grated
- ¼ cup extra-virgin olive oil
- ½ tsp fresh black pepper
- ¼ tsp cayenne pepper
- ¼ tsp red pepper flakes, plus more to dust the top
- 1 tsp kosher salt
- fresh bread or toasted crostini for serving
Instructions
- Preheat oven to 425F degrees.
- Mix all of the ingredients in a bowl until well combined. Spoon into baking dish or 9-inch oven-safe skillet. Sprinkle with extra Parmesan cheese, cayenne pepper, and black pepper.15 oz. Ricotta Cheese,, 2 clove garlic,, zest of 1 lemon, 1 tsp lemon juice, 3 Tbsp fresh thyme,, 3 Tbsp shallots,, ¼ cup Parmesan cheese,, ¼ cup extra-virgin olive oil, ½ tsp fresh black pepper, ¼ tsp cayenne pepper, ¼ tsp red pepper flakes,, 1 tsp kosher salt
- Bake for 10 to 15 minutes or until bubbling and just slightly golden. (Oil will float to the top a bit. This is totally fine.)
- Remove from oven and sprinkle with extra fresh thyme leaves and more red pepper flakes, for presentation. Serve with bread.fresh bread or toasted crostini for serving
Notes
Notes & Tips
- Use whole-milk ricotta: Full-fat ricotta gives this baked ricotta dip the creamiest texture and best flavor. Part-skim ricotta will be drier and less rich.
- Make it ahead: Mix all ingredients except the olive oil, cover, and refrigerate up to 24 hours. Stir in the olive oil just before baking and add 3–5 extra minutes to the bake time if chilled.
- Optional flavor boost: For a slightly deeper flavor, sauté the garlic and shallots in a small amount of olive oil until soft and lightly golden before mixing with the ricotta.
- Don’t overbake: Bake just until the dip is bubbling and lightly golden. Overbaking can cause the ricotta to tighten and lose its creamy texture.
- Leftovers tip: Reheated dip will be thicker but still delicious. Use leftovers as a spread for roast beef or salmon sandwiches, or serve cold or at room temperature with pizza or bread.
Nutrition
Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 3g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 386mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 1mg