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:
-
Preheat oven to 400F.
-
In a medium-sized mixing bowl, beat the egg and add whisk in the ricotta cheese.
-
Mix in the parmesan cheese, salt and pepper, olive oil, 2 tbsp of honey, and dried herbs. Stir or whisk until well combined.
-
Add the mixture into an oven-safe bowl, or divide the mixture into 4 ramekins.
-
Bake for about 20 minutes, or until the top of the ricotta mixtures starts to turn golden.
-
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.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With years of experience in the kitchen, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts. As a home decor enthusiast, he also likes to share simple DIY projects and simple tips for a beautiful home.
One Comment