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Baked Ricotta Recipe


Baked ricotta
jules:stonesoup/Flickr/CC BY 2.0

This recipe for baked ricotta cheese is incredibly easy and is delicious spread on a baguette. Serve alone or with olives and/or salami on the side.

Buying high-quality fresh ricotta can make a huge difference in texture and flavor. If possible, buy your ricotta from a cheese shop rather than pre-packaged ricotta at the grocery store. You'll notice a difference in flavor and texture. First of all, the ricotta will actually have flavor (like sweet cream) and the texture will be smooth and fluffy, not thin and grainy. You can also try to make a simple version of ricotta cheese at home.

In addition to fresh ricotta, you might also see ricotta salata and ricotta infornata at the store.

Ricotta infornata is firm enough to be cut into wedges and has a soft, crumbly texture. It has a thin brown rind from being baked in the oven. Although the texture is different, the flavor is very similar to fresh ricotta.

Ricotta salata is fresh ricotta that has been salted and pressed into a wheel of cheese that is aged for several months. Ricotta salata is crumbly and has a mild but salty flavor.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-3 appetizer servings


  • 1 cup ricotta cheese
  • 1 tablespoon finely chopped fresh herbs - parsley, thyme and basil are all tasty
  • a pinch of salt, or more to taste
  • 1 tablespoon olive oil


Preheat oven to 425 F

Mix the fresh herbs and salt into the ricotta. Fill a small baking dish with the ricotta. A small ramekin or mini-tart pan works well.

Drizzle the olive oil on top. Bake for twenty minutes. If the top doesn't brown, finish the dish by placing it under a broiler for a few minutes so it's browned and bubbly.

**Handmade ricotta sold in some cheese shops is richer and has less moisture, however, most ricotta sold in grocery stores has a fair amount of water in it. So that the ricotta will become slightly firm when baked, it's best to drain some of this water off. You can wrap the ricotta in cheese cloth and let it drain over a bowl for several hours or wrap the cheese in a dishcloth and gently squeeze the moisture out.

More Ricotta Recipes

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