Herb Baked Ricotta


2 lb wedge of ricotta (see note)
2 tbs fresh thyme leaves
2 tbs chopped fresh rosemary
2 tbs fresh oregano, chopped
3 tbs fresh parsley, chopped
3 tbs fresh chives
2 garlic cloves, crushed
1/2 cup extra virgin olive oil
2 tsp cracked black pepper
  • Pat the ricotta wedge dry with paper towels and place in a baking dish.
  • Mix the herbs, garlic oil and cracked pepper in a bowl.
  • Spoon onto the ricotta and press on with a wooden spoon.
  • Cover and refrigerate overnight.
  • Preheat the oven to 425 degrees.
  • Bake for 30 minutes, or until the ricotta is set.
  • Serve on crackers and or on crusty bread.
  • Note: If you can only ricotta in a container, drain overnight in a colander or bowl, in the refrigerator. Spread half the herb mixture in a loaf pan. Spoon the ricotta in a spread with remaining herbs before baking.




30 min


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