Baked Ricotta
This post may contain affiliate links. Please read my disclosure policy for more details.
This baked ricotta is deliciously soft, warm, and flavorful. Serve with crostini for an easy yet scrumptious appetizer. It’s simple, easy to customize, and ready in less than 30 minutes.
Published on Oct 2023/Updated on April 2025
Ricotta cheese is one of my favorite staples! I use this fresh Italian cheese to make pasta, cakes, and muffins. I also use ricotta to make dips, crostini, and a delicious sweet ricotta cream.
Join my newsletter for free weekly recipes!
Yes, a container of fresh ricotta can go a long way!
This week, I’m re-sharing a baked ricotta recipe I published in 2025. Still, this version is more versatile and totally a breeze to whip up. It makes a no-frills appetizer simple yet elegant enough for any occasion.
In this recipe, the creamy ricotta is mixed with fresh herbs and savory parmesan cheese and baked until it is slightly golden and full of flavor.
There are also many easy ways to customize this baked ricotta (I’ve included a list below), and you can prep it beforehand. Easy peasy.
Serve with black pepper focaccia or garlic crostini. It would also be perfect on a platter with other delicious Italian appetizers.
Simple, easy, and flavorful, this baked ricotta recipe is the appetizer that pleases everyone!
List of the ingredients
- Ricotta
- Egg
- Parmesan cheese
- Extra virgin olive oil
- Fresh thyme
- Garlic
- Salt & pepper
How to make baked ricotta
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Mix all the ingredients in a bowl until combined.
- Transfer the ricotta mixture to a baking dish (or feel free to divide it into ramekins – I’ve used two shallow 4.5-inch ramekins).
- Bake until golden (about 20 minutes).
- Serve with crackers or crostini while still warm but not hot from the oven. It’s also delicious with focaccia or freshly baked panini bread. Garnish with a pinch of chili flakes and drizzle with extra virgin olive oil.
Recipe notes
Baked ricotta ingredients
Here are a few notes about the ingredients. Other than ricotta, I’m pretty sure there’s nothing in this list you probably don’t already have in your fridge!
Ricotta: Full-fat ricotta fresh from the counter is best, but standard ricotta sealed in a container works fine, too.
Egg: It adds more structure and richness, but you can skip the egg if you wish; the recipe will work without it.
Parmesan cheese: I recommend not skipping the parmesan cheese as it’s essential for its savory, nutty flavor.
Garlic: A little fresh grated garlic will add flavor without overpowering the delicate ricotta cheese.
Herbs: I love the combination of thyme and ricotta cheese, but you can also use fresh basil. Add a pinch of dried oregano if you don’t have fresh herbs.
Extra virgin olive oil: It’s another key ingredient; it adds flavor and moisture.
Salt & pepper: Adjust the seasoning to your taste before baking the ricotta.
Customize your baked ricotta!
There are many ways to make baked ricotta a little extra fun with your favorite add-ins. Add chopped olives or sun-dried tomatoes to the mixture or top it with halved cherry tomatoes, slices of red onions, or more herbs. Serve with a drizzle of honey and scatter pine nuts for texture!
Storage/make ahead
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I recommend reheating the baked ricotta in the oven or microwave as it tastes better when soft and warm. If you want to make it ahead of time, refrigerate the ricotta mixture in a baking dish for up to 3 days. Bake when it’s time to serve!
Love ricotta?
This Italian cheese works beautifully in sweet and savoury dishes like these ricotta recipes and ricotta desserts!
- Ricotta meatballs
- Mushroom ricotta pasta
- Ricotta crostini with peas
- Lemon ricotta cake
- Easy cake with ricotta
- Herbed whipped ricotta
- Pizza with ricotta
More appetizers you’ll love!
You might like these super quick Caprese skewers, spicy olives, sun-dried tomato paste, chickpea bruschetta, or marinated mozzarella.
If you’re a keen baker, you’ll love my Italian focaccia, tomato focaccia, focaccia with olives, or crispy breadsticks. What about delicious gorgonzola pizza, artichoke pizza, or Caprese pizza. They are also great for sharing!
Impress with these yummy Italian rice balls or make this Italian-style sautéed arugula to serve with bruschetta!
If you make this baked ricotta recipe or have a question, please leave a comment. I would love to hear from you!
For more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Baked Ricotta
Ingredients
- 1 cup (250 grams) full-fat ricotta (fresh or sold in containers)
- 1 small egg
- ¼ cup grated parmesan cheese
- ½ lemon zest
- 1 small garlic clove, grated (about ¼ tsp)
- ½ teaspoon fresh thyme leaves
- ½ tablespoon extra virgin olive oil, plus more for drizzling
- ¼ teaspoon salt
- a few cracks of black pepper
Instructions
- Preheat the oven to 400℉/205℃ and lightly grease a shallow baking dish with olive oil or two large ramekins (I used 2 x 4.5-inch shallow ramekins).
- Drain the ricotta and place it in a bowl. Add the rest of the ingredients and stir until well combined. Taste and adjust the seasoning to your liking, if desired.
- Bake in the preheated oven for 20 minutes and turn the broil on for the last 3 minutes until the top of the ricotta turns slightly golden. Each oven works differently, so you need to keep an eye on it and adjust the baking time a little bit if needed.
- Serve while the ricotta is still warm, but not hot from the oven. Taste and add freshly ground black pepper, thyme leaves, and a pinch of chili flakes for color. Enjoy with crostini and crusty bread as an appetizer or snack.
