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.
Course Appetizer
Servings 1
Author One Hot Oven


  • 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.