baked ricotta with lemon and chilli

Is there anything ricotta cant do? Its one of the most versatile cheeses to use in savoury dishes or sweet desserts. On its own it fairly bland, but  it sucks up all the flavours around it so beautifully. I simply love working with it.

If you plan carefully and are a little clever, you can quite easily make it yourself in advance. Check how to do it here.

Nothing makes me happier than knocking together a very simply dish using few ingredients and making something delicious. This recipe is a fabulous and easy way to pack flavour into ricotta, turning it in to a tasty spread or party dip. I used a Parmesan infused olive oil, which just made it more interesting, but a good extra virgin will work well too.

I had some of the ricotta leftover, and used it as a sandwich spread on a slice of whole wheat bread. I added a few salad things – and frankly- its almost worth making it just to have that.

Recipe | makes about 1 cup

  • 1 cup ricotta cheese
  • 1 – 2 cloves garlic, cruched
  • pinch dried chillli flakes
  • 1/2 lemon, zested
  • 2T lemon juice (about 1/2 a small lemon)
  • 1 T finely choppedbasil leaves
  • 1 T olive oil, or Parmesan infused olive oil
  • salt and pepper

Pre heat the oven to 180 C / 350 F.

Mix all the ingredients together, checking to taste as you go, and adjusting the seasoning to your taste. You might like more chilli or lemon. Place in a small oven dish and back fro 20 minutes until it just starts to turn brown.

Drizzle more olive oil over the top and serve with crackers or bread.

Yip, just like that #easypeasy

baked ricotta with lemon and chilli

You might like these other 2 baked cheese recipe:

baked camembert with crispy bacon and pepper

http://drizzleanddip.com/?attachment_id=11566

baked brie wrapped in parma ham and thyme

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I look forward to connecting with you again in the future.

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21 Comments

  1. I looooooove ricotta! I have used it so many ways but I have never heard of baking it before. What a great idea! Can’t wait to try it this weekend!

  2. I am obsessed with ricotta lately! I will have to try baking it, thanks for the idea.

  3. Sam

    Have you tried making ricotta yourself Nicole? so easy.

  4. I have made ricotta at home, in fact my latest post is Homemade Ricotta. It is so much easier than I ever would’ve expected … and tastes so much better than store bought!

  5. Thanks for this recipe Sam, I made this last night for friends and it was perfect with some wine and french loaf.

  6. Sam

    Pleasure Gina, glad you enjoyed it.

  7. I rushed off for the weekend with your recipe in mind – teaches one to print it out and take it along – I forgot the garlic and the chilli – drat! It was still lovely but it would have made it more zesty! I could not find basil – so used corriander – which was great with it! Thanks for the inspiration Sam!

  8. Sam

    Hey Pammy, great stuff, I think most herbs would work, but it needs the garlic and chilli me thinks.

  9. juliet in manchester-by-the-sea, massachusetts

    I made this yesterday and it was delicious… I brought it to a party, served it with garlic crostini, and it was gone in minutes. Thanks!

  10. Sam

    Awesome Juliet – Im so pleased to hear 🙂

  11. What are the crackers you picture in your photo with the ricotta dip?

  12. Sam

    HI LIsa – I think they are little fltabreads I purhcased frim a bakery that sadly is no longer.

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