Baked Ricotta With Lemon Thyme And Parmesan Cheese Food
BAKED RICOTTA
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!
Provided by Emily Kemp
Categories Appetizer
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400F (200C). Lightly grease your ramekins or baking dish with butter and set aside.
- Drain any excess liquid from the ricotta and add to a mixing bowl. Mix with a fork or whisk until smooth.
- Add the eggs and mix well until combined into the ricotta.
- Add the chopped thyme, parmesan, nutmeg and a good pinch of salt and pepper and mix until well combined.
- 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.
- Serve warm or cold with toasted ciabatta.
Nutrition Facts : Calories 347 kcal, Carbohydrate 5 g, Protein 26 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 162 mg, Sodium 535 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED RICOTTA WITH LEMON AND HERBS
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
- Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.
BAKED RICOTTA WITH LEMON, THYME, AND PARMESAN CHEESE
Baked Ricotta makes a fabulous dip that tastes incredible but is basically a stir and bake recipe. You can increase any of the mix-ins that you like or even leave a few out. Best served hot and out of the oven but leftovers taste just as delicious.
Provided by Sally Humeniuk
Categories Appetizer Dip
Number Of Ingredients 13
Steps:
- Preheat oven to 425F degrees.
- Mix all of the ingredients in a bowl until well combined. Spoon into baking dish or 9-inch oven-safe skillet. Sprinkle with extra Parmesan cheese, cayenne pepper, and black pepper.
- Bake for 10 to 15 minutes or until bubbling and just slightly golden. (Oil will float to the top a bit. This is totally fine.)
- Remove from oven and sprinkle with extra fresh thyme leaves and more red pepper flakes, for presentation. Serve with bread.
Nutrition Facts : ServingSize 0.33 cup, Calories 171 kcal, Carbohydrate 3 g, Protein 7 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g
BAKED RICOTTA WITH PARMESAN AND THYME
A delicious, indulgent treat to serve with an assortment of crackers, crusty French bread and a lovely drop of good wine. Adapted from the Donna Hay cookbook. Excellent entertaining food!
Provided by Carol in Oz
Categories Spreads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 150°C
- Place the parmesan, thyme, chilli, salt and pepper into a bowl and stir to combine.
- Roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray.
- Bake for 1 hour or until golden.
- Drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers.
Nutrition Facts : Calories 574, Fat 22, SaturatedFat 12.3, Cholesterol 66.6, Sodium 1153, Carbohydrate 63.2, Fiber 3.8, Sugar 0.8, Protein 29.6
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