Super easy and delicious baked ricotta flavored with fresh thyme, parmesan and a pinch of nutmeg. Baked until light and creamy, it’s perfect spread over chargrilled ciabatta for a simple, elegant appetizer.
Baked ricotta makes a wonderful antipasto or starter: creamy and lightly golden on top, it pairs beautifully with toasted bread, cured meats, pickled vegetables and a glass of wine. The mixture is combined with eggs, parmesan and herbs so it puffs slightly as it bakes and develops a thin, golden crust.
It’s a very forgiving recipe — mix everything in a bowl, spoon into a greased dish or individual ramekins, and bake until puffed and golden. Below are the ingredients, method, and helpful tips to get the best result.
Ingredients – what you need
The ingredient list is simple. Use good-quality whole-milk ricotta and freshly grated parmesan for the best flavor.
- Ricotta: whole-milk (full fat) ricotta. Drain any excess liquid from the tub before using.
- Eggs: medium or large.
- Parmesan: freshly grated for best flavor.
- Fresh thyme: chopped. You can substitute other herbs like parsley, basil or rosemary.
- Nutmeg: a small pinch of freshly grated nutmeg adds warmth — don’t skip it if possible.
- Salt & pepper: to taste — seasoning is important.
- Butter: for greasing the baking dish or ramekins.
- Bread for serving: ciabatta, grilled with olive oil, or your favorite bread or crackers.
Start by draining any excess liquid from the ricotta tubs, then transfer the ricotta to a mixing bowl.
Add the eggs and beat into the ricotta until smooth and combined.
Stir in the grated parmesan, nutmeg, chopped thyme and a generous pinch of salt and pepper. Mix until everything is evenly incorporated.
Grease your baking dish or individual ramekins with butter and spoon in the ricotta mixture until about three-quarters full. Smooth the tops and bake until puffed and golden on top. Serve warm with toasted ciabatta or crackers.
Recipe tips and FAQs
- Draining the ricotta: simply tip any liquid away from the tub before mixing. You don’t need to fully strain it through a sieve.
- Dish size: use individual ramekins or one larger dish. The exact size doesn’t matter as long as the ricotta fills the dish to roughly 3/4 full.
- Flavor variations: add chilli flakes, lemon zest, garlic, other cheeses or herbs to customize the flavor.
- Make ahead: prepare the mixture and refrigerate for 1–2 days, then bake when ready.
- Storage: baked ricotta keeps in the fridge for 2–3 days. Freezing is not recommended as it changes the texture.
Serve warm with toasted ciabatta or crackers. It’s also great on an antipasti board alongside cured meats, cheeses, fruit and roasted vegetables.
Ricotta softens and becomes creamy when baked but it won’t melt like mozzarella. It retains structure while becoming silky.
Stored in the refrigerator, baked ricotta will keep for 2–3 days.
Freezing is not recommended; the texture will change and become less creamy when thawed.
More Italian appetizers you might like
- Burrata with crispy ‘nduja and gremolata
- Whipped ricotta dip with roasted tomatoes
- Grissini – Italian breadsticks
- Whipped ricotta toast with balsamic cherries
If you try this baked ricotta or any recipe from the site, please leave a rating or comment to share how it turned out — feedback is always appreciated.
Baked Ricotta
By Emily
Ingredients
- 2 cups (500g) whole-milk ricotta
- 1 cup (40g) parmesan, freshly grated
- 2 eggs
- 1 tbsp fresh thyme, chopped
- 1 pinch nutmeg
- Salt and pepper, to season
- Butter, for greasing
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease your ramekins or baking dish with butter and set aside.
- Drain any excess liquid from the ricotta and add it to a mixing bowl. Stir with a fork or whisk until smooth.
- Add the eggs and mix until fully combined.
- Stir in the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper.
- Spoon the mixture into the prepared dish or ramekins until about ¾ full. Smooth the tops and bake for 30–45 minutes, until puffed and golden on top.
- Serve warm or cold with toasted ciabatta or your choice of crackers.
Notes
- Drain ricotta by tipping away excess liquid from the tub; no need to strain extensively.
- Use individual ramekins or a single larger dish; fill to about 75% capacity.
- Try variations like chilli flakes, lemon zest, garlic or other cheeses and herbs.
- The mixture can be made ahead and kept in the fridge for 1–2 days before baking.
- Store leftovers in the refrigerator for 2–3 days; freezing is not recommended.
Nutrition
Calories: 347 kcal | Carbohydrates: 5 g | Protein: 26 g | Fat: 25 g | Saturated fat: 15 g
Nutrition information is automatically calculated and should be used as an approximation.