Baked Ricotta



(picture by Macheesmo)

Do you remember that time when you made lasagna, or stuffed pasta shells? You went to the grocery store, picked out the exact amount of pasta noodles, sauce, and tomatoes. Then you get to the dairy aisle and decide between the pint size or liter size container of ricotta cheese. The pint size won’t be enough, but the liter size container is too much for the meal. But what will you do with all that leftover cheese? Make another lasagna? No way! No one could possible eat that much lasagna!  So you pick the larger ricotta, and resign to the fact that you’ll be throwing away a lotta ricotta (ha ha) later…

Lucky for you, I happened to stumble upon this Baked Ricotta recipe right after my own dilemma of leftover ricotta. It can be a great appetizer for a party, or to switch up the plain cream cheese on toast.

Give it a try! What have you got to lose?


2 Cups ricotta cheese 
1 clove garlic 
1 sprig rosemary, finely chopped 
1 lemon, zest only 
3 Tablespoons olive oil (plus a bit for finishing) 
1 pinch red pepper flakes 
1 pinch salt and pepper 
1 baguette, sliced and toasted 
(Butter, for baking dish)

Add the ricotta in a large bowl and mix the spices together. When evenly mixed, bake for 15-20 minutes at 375 degrees. Serve with baked french bread or toast and you’re ready!


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