Creamy Baked Ricotta with Lemon and Herbs
A creamy 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.
- 1 15 oz container ricotta cheese
- 1 tsp. chopped flat leaf parsley
- 1 tsp. chopped thyme
- 1 tsp. chopped chives
- 1/2 tsp. chopped rosemary optional
- 1/8 tsp. red pepper flakes
- 1/4 tsp. kosher salt
- 1 lemon grated
- 2 tbls. grated fresh Parmesan cheese
- 1 tbls. olive oil
- Sea salt
Preheat oven to 425 degrees
Chop all the herbs
Grate the lemon
In a medium size bowl combine the ricotta, herbs, salt and lemon zest.
Spoon the ricotta mixture into a small baking dish or ramekin.
Sprinkle the Parmesan cheese over the ricotta
Bake for 15 minutes or until hot and bubbly.
If you want a nice brown top place the baking dish under the broiler.
When done drizzle the olive oil on top of the ricotta while hot and a sprinkling of sea salt.
Serve warm with bread or crackers.