Baked Ricotta Cheese

Baked ricotta cheese with herbs makes a savory, slightly spongy cake – a very simple yet delicious appetizer. Baked ricotta
Yield 6-8 servings
Time 1 hour
  • clean kitchen towel
  • small bowl
  • wooden spoon
  • pie plate
  • 1 pound ricotta cheese
  • 3 T fresh rosemary or thyme, minced
  • a few T olive oil
  • pepper
Directions Preheat oven to 375. Wrap the cheese in the towel and squeeze out excess moisture. Transfer to a bowl and mix in the herbs.

Oil the pie plate, spread in the ricotta cheese mixture, drizzle with oil, and grind a bit of pepper over the top. Bake until golden, 45-60 minutes. Slice and serve.


Vegetarian Cooking for EveryoneAdapted from Vegetarian Cooking for Everyone (read my review).

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  Baked ricotta