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Herbed Baked Ricotta with Lemon
A creamy savory baked ricotta with lemon and herbs topped with melted Parmesan and olive oil make a simple and easy appetizer. This recipe was adapted from Cook's Illustrated.
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 6 servings
Calories 146 kcal
Preheat oven to 375 degrees
Chop all the herbs
Grate the lemon
Shred the parmesan cheese if you are using a block of cheese, otherwise, packaged shredded parmesan cheese is good to use.
In a medium-size bowl combine the ricotta, herbs, kosher salt, and lemon zest. This can also be combined directly in the baking dish.
Spoon the ricotta mixture into a 6' baking dish.
Sprinkle the Parmesan cheese over the ricotta
Bake for 10-15 minutes or until hot, bubbly, and golden brown on top.
When done drizzle the olive oil on top of the ricotta while hot and add a sprinkling of sea salt.
Serve warm with bread or crackers.
All the herbs used in the recipe are optional and you can add your favorite herbs and spices as you like.
Serving: 1 | Calories: 146 kcal | Carbohydrates: 3.8 g | Fat: 10.8 g | Cholesterol: 24 mg | Sodium: 304 mg