Baked Ricotta

Name: Baked Ricotta
Total time: 2100 s
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 cups whole milk ricotta (500g); 1 cup parmesan freshly grated (40g); 2 eggs; 1 tablespoon fresh thyme chopped; 1 pinch nutmeg; 1 pinch Salt and pepper to season; Butter for greasing

Le Dang @mangto

Super easy and delicious Baked Ricotta made with fresh thyme, parmesan and nutmeg. Baked in the oven until light and creamy then spread over chargrilled ciabatta for a delicious appetizer!
https://www.insidetherustickitchen.com/baked-ricotta/

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Ingredients

35 mins

4 servings

2 cupswhole milk ricotta (500g)
1 cupparmesan freshly grated (40g)
2eggs
1 tablespoonfresh thyme chopped
1 pinchnutmeg
1 pinchSalt and pepper to season
Butter for greasing

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Steps

35 mins

1

Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside
2

Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
3

Add the eggs and mix well until combined into the ricotta
4

Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.
5

Spoon into your prepared baking dish until ¾ full and smooth the tops with the back of a spoon. Bake in the oven for 30-45 minutes until puffed up and golden on top.
6

Serve warm or cold with toasted ciabatta
7

Tip: Preparing in advance - you can whip the mixture up in a bowl and keep it in the fridge for 1-2 days until you are ready to bake it.