Baked Ricotta - Easy Italian Appetizer

Whether you spread it or dip it, a ricotta bake is a perfect appetizer for the holiday season, game day, a dinner party or just because you have ricotta in the fridge!

You will love how easy this baked ricotta recipe is to make and your guests will be impressed at how flavorful this simple appetizer is. If you enjoy a hot dip, you are going to love this straight out of the oven! But don’t worry it tastes just as good once it cools down to room temperature, making this the perfect party hors d’oeuvre.

Creamy baked ricotta

“Ricotta infornata” or “ricotta al forno” (baked ricotta) is very popular in Sicily and in Sardinia, where it originated. It is truly a simple, rustic dish. Traditionally a mound of ricotta is placed on a baking sheet and baked until it has formed a golden brown or even a charred crust. It is then served with a drizzle of olive oil and perhaps a sprinkle of course salt.

This easy recipe, expands on the original by adding some fresh herbs, pecorino and mozzarella cheeses and a little lemon zest to enhance the natural sweetness of the ricotta cheese. It is so delicious that you will want to enjoy all these Italian flavors by the spoonful right out of the oven!

If you love ricotta as much as I do, you will want to try my Cannoli Filling, Ricotta Cookies or Italian Cheesecake for a sweet treat. And if you would rather have something more savory be sure to try my Cheese Ravioli. You won’t be sorry you did!

• Fresh Ricotta Cheese – Unless you make your own ricotta, you will most likely need to strain the ricotta to remove some the excess liquid. I recommend using whole milk ricotta to get the creamiest result.
• Herbs – If you can, use fresh herbs. You can use whatever herbs you like. I used fresh thyme and rosemary but feel free to add basil, oregano, chives, etc. You can also use a teaspoon of Italian seasoning in place of the fresh herbs.
• Pecorino Romano Cheese – Grated. I love the savory saltiness that pecorino brings to this simple recipe. If you prefer you can use Parmesan Cheese instead.
• Mozzarella Cheese- Shredded. Use full fat mozzarella if you can.

1. Combine the ricotta, mozzarella and pecorino romano cheeses, thyme, rosemary, lemon zest, olive oil, salt and black pepper in a medium bowl and mix well.
2. Transfer the ricotta mixture to a casserole dish that has been brushed with olive oil or cooking spray and drizzle a tablespoon of extra-virgin olive oil over the top.
3. Bake in a 400°F oven for 25-30 minutes.
4. Remove the ricotta bake from the oven and cool for 10 minutes before serving.

• If the ricotta cheese you are using is watery, make sure to strain it. Line a fine mesh sieve with a cheese cloth and place it over a bowl. Put the ricotta in the sieve, cover it with plastic wrap and leave it in the refrigerator for several hours. Discard the excess liquid that has drained out of the ricotta.
• Bake the dip right before serving it. It is best when eaten soon after being baked.
• The dip can be mixed and placed in the baking dish earlier in the day. Store it in the refrigerator until you are ready to bake it.

Baked ricotta is perfect as is and served as a spread or a dip with vegetables, crostini or crackers, but here are some suggestions for dressing it up a bit.

• Sprinkle some additional pecorino and mozzarella over the top.
• Try different types of cheese in the ricotta mixture. Fontina, parmesan and asiago are some of my favorites.
• Spice it up by adding red pepper flakes or chopped Italian pepperoncini to the mixture before baking it.
• Pour marinara sauce and additional mozzarella over the top before putting in the oven.
• Serve roasted cherry tomatoes and garlic with it as an additional topping.
• Other additional topping ideas: caponata, olives or slices of roasted red peppers.
• Make a double batch and enjoy the leftovers as a light lunch the next day.

​If you have any of this tasty spread leftover, place it in an airtight container and refrigerate it. Stored properly it will last up to 3 days.

I have never tried to freeze baked ricotta so I cannot say how well that will work.

Ricotta literally means “recooked” in Italian. It can be made from the whey of sheep, goat, cow or Italian water buffalo milk which is leftover from making other types of cheeses. The whey is then “recooked” and is either allowed to become acidic naturally or an acid like lemon juice is added to it. The acid causes the proteins in the whey to coagulate and form soft ricotta curds which are then strained away from the liquid. If you would like more information on Ricotta and it’s history check out these articles in Wikipedia and The Tasting Table.

Ricotta curds are usually soft and fluffy with a mild slightly sweet flavor. It’s mild taste makes it ideal for use in both sweet and savory dishes. The curds give the cheese a somewhat grainy texture. If you want a really creamy ricotta , you can run it though the food processor for a few seconds to break down the curds even more.

A few quick and easy appetizers with huge flavors you will want to try my Hot Honey Salmon Bites, Lemon Pepper Chicken wings or Garlic, Herb and Honey Grilled Shrimp.

Some vegetarian options are my Gouda Stuffed Mushrooms, Easy Guacamole, or Spinach Phyllo Pockets.

I love to get your feedback so if you tried this Baked Ricotta or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!

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