Coming at you with quite simply one of the easiest appetizers ever. Baked Ricotta with Honey is so simple to make and goes perfectly with some crostini, crackers, on toast and even as a warm veggie dip.

What is also great about this Baked Ricotta is that it is delicious warm, but can be served cold too! While I do love a baked brie or baked camembert, this is a lighter alternative and it will be on rotation heading into the Holiday season.


Want to make it more festive, swap the herbs for something more rustic like rosemary and top with chopped walnuts!

INGREDIENTS:


  • 2 cups of fresh ricotta

  • 1 egg, beaten

  • 1/4 cup of parmesan cheese

  • salt and pepper to taste

  • 1 tbsp of olive oil

  • 3 tbsp of honey

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dried basil

DIRECTIONS:

  1. Preheat oven to 400F.

  2. In a medium-sized mixing bowl, beat the egg and add whisk in the ricotta cheese.

  3. Mix in the parmesan cheese, salt and pepper, olive oil, 2 tbsp of honey, and dried herbs. Stir or whisk until well combined.

  4. Add the mixture into an oven-safe bowl, or divide the mixture into 4 ramekins.

  5. Bake for about 20 minutes, or until the top of the ricotta mixtures starts to turn golden.

  6. Remove from oven and drizzle with the remaining honey (and extra olive oil if desired).

Serve with toasted bread, crostini, crackers and/or fresh vegetables.

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