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Home Quick and Easy

Lemon Garlic Baked Ricotta

By:Nagi
Published:26 Jun '15Updated:28 Dec '18
54 Comments
Recipe v

Something different for your next gathering! Fast and super easy to make, looks like something you’d get from a gourmet deli but is super cheap. This ticks all my “food for parties” boxes!

Lemon Garlic Baked Ricotta - an exciting new appetizer idea! Easy, fast gourmet.

You know when you see a recipe for a fast, fabulous appetiser but when you read the recipe, the ingredients cost $30 involving things like a fillet of wild caught cedar smoked Alaskan salmon (don’t you dare think of getting less than the best!) and 5 different types of herbs? I see recipes like that in gourmet magazines and I so want to be that kind of person who can spend a small fortune to be able to make gourmet food fast.

But I’m not and never will be. I believe in and love quality ingredients, especially locally grown produce I often pick up at my local farmers’ market. And I will splurge on wild caught cedar smoked Alaskan salmon on occasion. But typically, I’ll serve things like that plain. Because my rule of thumb is: the more expensive an ingredient is, do less with it.

But on a day to day basis, I cook with everyday ingredients and actually thrive on coming up with “gourmet” and unique ways to dress up ordinary ingredients. Like ricotta. Your stock standard, supermarket ricotta. 🙂

Made this for a brunch last weekend, I don't know why I don't make it more often!!! Everyone loves it and it's crazy easy to make :) FIVE STARS!!!

Lemon Garlic Baked Ricotta - an exciting new appetizer idea! Easy, fast gourmet.

The thing with this baked ricotta is that it is going to be better if you make it with a fresh Italian ricotta. But it is still really fabulous made with supermarket ricotta. Especially because I share my little tip for turning ordinary ricotta into a posh type ricotta. 🙂

Baking the ricotta creates a gorgeous golden crust on the surface and it’s beautifully warm and creamy inside. (PS The better the quality of the ricotta, the creamier). It spreads easily and is a dipping consistency too. I made this in two ramekins (well, tapas dishes) but you can make one large one OR even make individual ones to serve at a posh dinner party (ooh, that idea just popped in my head!).

Honestly. How can you compare this baked ricotta with dolloping a lump of ricotta on a cheese board? I know which one I would go for…. 😉

So….something different for your next party? – Nagi

Lemon Garlic Baked Ricotta - an exciting new appetizer idea! Easy, fast gourmet.

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Lemon Garlic Baked Ricotta - an exciting new appetizer idea! Easy, fast gourmet.

Lemon Garlic Baked Ricotta

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Appetiser, Dip, Spread
4.82 from 11 votes
Servings8
Tap or hover to scale
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Super fast and easy to make, a fabulous dip / spread for your next party! Keep the topping garnishes simple or as creative as you want - I've provided some suggestions below.

Ingredients

  • 2 cups of full fat ricotta , the best you can afford
  • 1 to 3 tbsp full fat cream or milk , optional (only required if you aren't using fresh Italian ricotta)
  • Zest of 1 lemon
  • 2 medium garlic cloves , minced
  • 1/4 tsp salt
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 180C/350F.
  • Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
  • Add the lemon, garlic and salt and mix to combine.
  • Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
  • Bake for 15 to 20 minutes until the top is lightly browned.
  • Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).

Garnish options (optional)

  • Fresh thyme, parsley or any other herbs, finely chopped (pictured)
  • Chopped tomatoes, red onion and parsley (pictured)
  • Finely chopped antipasto (eg olives, sun dried tomatoes)

Recipe Notes:

1. Nutrition is for baked ricotta only.
Lemon Garlic Baked Ricotta Nutrition

Nutrition Information:

Serving: 66gCalories: 116cal (6%)Carbohydrates: 3.2g (1%)Protein: 7.1g (14%)Fat: 8.4g (13%)Saturated Fat: 3.5g (22%)Cholesterol: 19mg (6%)Sodium: 151mg (7%)Potassium: 78mg (2%)Vitamin A: 250IU (5%)Calcium: 170mg (17%)Iron: 0.4mg (2%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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54 Comments

  1. Jodi says

    July 17, 2022 at 6:15 pm

    Hey Nagi, I’m looking at making this in individual serves. What size remikins would you suggest for entrees?

    Reply
  2. Lindsay says

    April 12, 2020 at 2:12 pm

    Just wondering if this stays together if it’s turned out of the ramekin? I’m planning on making some ricotta using our own milk and I thought a baked ricotta would make a nice gift (I could just gift it in the ramekin if I had to 🤔)

    Reply
  3. Jenn says

    February 5, 2019 at 6:19 am

    4 stars
    Hi Nagy..a bit disappointed as it would not “golden up” for me even with extra time.I would overdo the flavour ingredients next time as it was very subtle.Elegant though and I loved the tomato/thyme garnish.Thanks

    Reply
    • Nagi says

      February 5, 2019 at 6:36 am

      Hi Jenn, I’m sorry you were disappointed! To speed up the browning, you can always put it under the grill for the last 5 minutes to get a golden top – N x

      Reply
      • Jenn says

        February 5, 2019 at 9:13 am

        Good idea. I will,try that as I do I intend to make it again.!

        Reply
  4. Jett says

    December 20, 2015 at 8:47 am

    Looks and sounds amazing! Going to be trying baked ricotta for the 1st time using this recipe. Question, if doubling and using a bigger dish would it be the same cook time?

    Reply
    • Nagi | RecipeTin says

      December 22, 2015 at 2:53 pm

      Hi Jett! I’d leave it in for an extra 5 minutes or so – not much longer would be required!

      Reply
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