Easy, creamy and full of flavour, this baked ricotta recipe is made with whole milk ricotta, fresh thyme, parmesan and a small pinch of nutmeg. It bakes until light, warm and beautifully golden on top, then it can be spread over chargrilled ciabatta for a simple Italian appetizer.
Baked ricotta is one of those effortless recipes that feels special without requiring much work. It is light, creamy, savoury and perfect for serving as an appetizer, antipasto or sharing dish before dinner. Pair it with toasted ciabatta, crackers, cured meats, vegetables or a simple selection of cheeses for an easy Italian-style starter.
The ricotta is mixed with eggs, freshly grated parmesan, herbs and seasoning before being baked in the oven. As it cooks, the mixture puffs up slightly, giving it a soft, almost soufflé-like texture with a golden crust on top. The centre stays creamy and delicate, making it ideal for spooning or spreading onto warm bread.
This baked ricotta appetizer is also very flexible. You can keep it classic with thyme and nutmeg, or add your own favourite herbs and seasonings. The method is simple: mix everything in one bowl, spoon it into a buttered baking dish and bake until golden. Serve it warm for the best texture, or enjoy leftovers chilled from the fridge.
Ingredients – what you need
The ingredients for baked ricotta are simple, but choosing good-quality ingredients makes a big difference to the final flavour. Use whole milk ricotta for the creamiest result and always season the mixture well before baking.
- Ricotta – whole milk ricotta gives the best flavour and texture. Drain off any excess liquid from the tub before using.
- Eggs – medium to large eggs help bind the ricotta and give it a light, gently puffed texture as it bakes.
- Parmesan – freshly grated parmesan adds salty, savoury depth. Avoid pre-grated parmesan if possible, as it does not have the same fresh flavour.
- Thyme – fresh thyme works beautifully with ricotta, but parsley, basil or rosemary can also be used.
- Nutmeg – a small pinch of grated nutmeg adds warmth and enhances the creamy cheese. You only need a little.
- Salt & pepper – proper seasoning is important because ricotta is mild. Add enough to bring out the flavour of the cheese and herbs.
- Butter – used for greasing the baking dish or ramekins so the ricotta releases easily and the edges cook nicely.
- Bread for serving – ciabatta is ideal. Slice it, drizzle with olive oil and grill until crisp and lightly charred. Crackers or your favourite bread also work well.
Drain any liquid from the ricotta tubs, then place the ricotta in a mixing bowl (photo 1).
Add the eggs and mix them into the ricotta until the mixture is smooth and well combined (photo 2).
Next, add the freshly grated parmesan, chopped thyme, nutmeg, salt and pepper. Stir everything together until evenly mixed (photos 3 & 4).
Grease your baking dish or ramekins with butter, then spoon in the ricotta mixture. Fill the dish about three-quarters full and smooth the top with the back of a spoon. Bake until puffed, set and golden brown on top (photos 5 & 6). Serve warm with toasted ciabatta, breadsticks or crackers.
Recipe tips and FAQs
- Draining the ricotta – simply pour away any visible liquid from the tub. There is no need to drain the ricotta in a sieve for this recipe.
- What dish to bake it in – two 6 inch round baking dishes work well, but one larger baking dish can also be used. The exact size is not too important as long as the dish can be filled about three-quarters full.
- Other flavour options – try adding red pepper flakes, different fresh herbs, lemon zest, garlic or another grated cheese to change the flavour.
- Preparing in advance – the ricotta mixture can be made 1-2 days ahead and kept covered in the fridge until ready to bake.
Serve baked ricotta with toasted ciabatta, crusty bread or crackers. It also works well as part of an antipasti board with cured meats, cheeses, fruit or vegetables.
No, ricotta does not melt in the same way as many other cheeses. It becomes warm, soft and creamy while still holding its shape.
Once baked, ricotta will keep well in the fridge for 2-3 days. Store it covered and enjoy it cold or gently warmed.
Freezing is not recommended because the ricotta can lose its creamy texture after thawing.
More Italian appetizers you might like
- Burrata with Crispy ‘Nduja & Gremolata
- Whipped Ricotta Dip with Roasted Tomatoes
- Grissini – Italian Breadsticks
- Whipped Ricotta Toast with Balsamic Cherries
If you try this baked ricotta, leave a rating and share how it turned out in the comments. It is a simple recipe, but small details such as using whole milk ricotta, fresh parmesan and enough seasoning make it especially delicious.
Step By Step Photos Above
Use the step by step photos and recipe notes to help you make this baked ricotta perfectly the first time.
Baked Ricotta
By Emily
Ingredients
- 2 cups whole milk ricotta, (500g)
- 1 cup parmesan, freshly grated (40g)
- 2 eggs
- 1 tbsp fresh thyme, chopped
- 1 pinch nutmeg
- Salt and pepper, to season
- Butter, for greasing
Instructions
-
Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
-
Drain any excess liquid from the ricotta, then add the ricotta to a mixing bowl. Stir with a fork or whisk until smooth.
-
Add the eggs and mix until fully combined with the ricotta.
-
Add the chopped thyme, parmesan, nutmeg and a generous pinch of salt and pepper. Mix well.
-
Spoon the mixture into the prepared baking dish until about ¾ full. Smooth the top with the back of a spoon and bake for 30-45 minutes, or until puffed and golden on top.
-
Serve warm or cold with toasted ciabatta.
Notes
- Draining the ricotta – pour away any liquid from the tub before mixing. You do not need to drain it in a sieve.
- Baking dish – use two 6 inch round dishes or one larger dish, filling it about ¾ full.
- Flavour variations – red pepper flakes, lemon zest, garlic, different cheeses or fresh herbs can be added.
- Make ahead – prepare the mixture 1-2 days in advance and keep it covered in the fridge until baking.
- Storage – baked ricotta keeps well in the fridge for 2-3 days. Freezing is not recommended.
Nutrition
| Carbohydrates: 5g
| Protein: 26g
| Fat: 25g
| Sodium: 535mg
Nutrition information is automatically calculated and should be used as an approximation.