Something different for your next gathering! Fast and super easy to make, looks like something you’d get from a gourmet deli but is super cheap. This ticks all my “food for parties” boxes!
You know when you see a recipe for a fast, fabulous appetiser but when you read the recipe, the ingredients cost $30 involving things like a fillet of wild caught cedar smoked Alaskan salmon (don’t you dare think of getting less than the best!) and 5 different types of herbs? I see recipes like that in gourmet magazines and I so want to be that kind of person who can spend a small fortune to be able to make gourmet food fast.
But I’m not and never will be. I believe in and love quality ingredients, especially locally grown produce I often pick up at my local farmers’ market. And I will splurge on wild caught cedar smoked Alaskan salmon on occasion. But typically, I’ll serve things like that plain. Because my rule of thumb is: the more expensive an ingredient is, do less with it.
But on a day to day basis, I cook with everyday ingredients and actually thrive on coming up with “gourmet” and unique ways to dress up ordinary ingredients. Like ricotta. Your stock standard, supermarket ricotta. 🙂
The thing with this baked ricotta is that it is going to be better if you make it with a fresh Italian ricotta. But it is still really fabulous made with supermarket ricotta. Especially because I share my little tip for turning ordinary ricotta into a posh type ricotta. 🙂
Baking the ricotta creates a gorgeous golden crust on the surface and it’s beautifully warm and creamy inside. (PS The better the quality of the ricotta, the creamier). It spreads easily and is a dipping consistency too. I made this in two ramekins (well, tapas dishes) but you can make one large one OR even make individual ones to serve at a posh dinner party (ooh, that idea just popped in my head!).
Honestly. How can you compare this baked ricotta with dolloping a lump of ricotta on a cheese board? I know which one I would go for…. 😉
So….something different for your next party? – Nagi
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Lemon Garlic Baked Ricotta
Ingredients
- 2 cups of full fat ricotta , the best you can afford
- 1 to 3 tbsp full fat cream or milk , optional (only required if you aren't using fresh Italian ricotta)
- Zest of 1 lemon
- 2 medium garlic cloves , minced
- 1/4 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat oven to 180C/350F.
- Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
- Add the lemon, garlic and salt and mix to combine.
- Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
- Bake for 15 to 20 minutes until the top is lightly browned.
- Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).
Garnish options (optional)
- Fresh thyme, parsley or any other herbs, finely chopped (pictured)
- Chopped tomatoes, red onion and parsley (pictured)
- Finely chopped antipasto (eg olives, sun dried tomatoes)
Recipe Notes:
Nutrition Information:
Mmmm – love baked ricotta – so moreish:-)
Why am I not surprised? 😉
As much as I love supermarket ricotta in my veggie bakes, I’ve never ever thought to have it as a stand alone dish! But, then, you come along and turn my thinking upside down – in a very good way! Nagi – this is another winner! Lemon garlic ricotta sounds so good – and the flavor combos are endless! Thanks so much for this!
Thanks Shashi! Oooh, I dollop ricotta in my veggie bakes too. I think ricotta is one of my favourite additions to make ANYTHING so much more yummy!! 🙂
This sounds divine! I don’t entertain at all, but I’d certainly find a reason to make it.
I wasn’t entertaining last night and I made it! It was a quiet Friday movie night and this was pre dinner nibbles! 🙂
I was just going to take a breakfast break when your post came into my email. I am so hungry and I want to eat this picture! Seriously, I am now committed to try this recipe. Thanks Nagi! It’s so pretty !
Sounds like you have the problem I do – I read blogs over morning coffee….very dangerous!!! 🙂
Just call me another ‘breakfast blog’ sleuth!! I knew there was another!
I’ve been craving for something like this! I’m adding ricotta to the shopping list and Im making this for Movie night! 🙂 It’s not party and it;s just my husband and me, but I think we deserve this a nice bottle of wine! 🙂
This is perfect for those kind of nights! In fact, this is what we had LAST NIGHT for Friday night movies!! 🙂
Wow… THIS looks ACE… . I’ll be baking a no knead loaf tomorrow and will have this and olives…. Ooohhhhhh…. Can’t wait… Thanks Nagi… HAPPY weekend
Oh this looks fab!!! And like you say easy to find and reasonably priced ingredients.
I love ricotta, whenever I see milk reduced in the supermarket I buy 2l and come home and make ricotta. For about $1 you get fresh scrummy ricotta. But there is only so much you can eat before you think what else can I do with it.
Loving this!!! So next time milk is reduced I am going to be making ricotta and then making this. YUM 🙂
SAME HERE!! In fact, I made 3 ricotta dishes in a row, I had so much cause it was on sale!!! 🙂 And I want to try to make ricotta too! Do you have a recipe on your blog?
You should try it. It is super easy and makes you feel like a kitchen scientist 🙂
Yup, there is a recipe over on my blog 🙂
http://www.sprinklesandsprouts.com.au/saturday-afternoon-platter-homemade-ricotta-and-grilled-bread/
Nagi… It really is that easy. I’ve never used vinegar before; I only use lemon juice. The resulting cheese is freaking fabulous! The longer you let it drain, the drier and more crumbly it will be. Real, honest-to-goodness ricotta (literally meaning “recooked), however, is actually made from the whey that is left over after making this fresh, delicious cheese as described. It is made by reheating the whey to coagulate the proteins that remain after the casein has been used to make cheese. Just thought you might like to know.
Cheryl 🙂
I have made whey ricotta with the whey left over from making mozzarella but I have never tried making more ricotta from my left over ricotta whey!!! I am going to have to try this. 🙂
Pretty excited to try the ricotta whey as if I don’t make bread with it, I often throw it out. Cool to get two batches of cheese from it. Thanks for the tip Cheryl.
I love ricotta made with lemon juice, but I don’t always have them in the house…too many G&T’s 😉 I read someone say you can use the bottled lemon juice but I have never tried it. Do you use fresh juice?
Yeah… me too! That’s why I love your site (and you) so much. I am a forever fan! Btw… I, too, am an admitted cheeseaholic. I cannot live without cheese. Meat I can take or leave, but give me cheese or give me death!!! 🙂
Thanks Cheryl! I can’t wait to make it. 🙂 I got what I need yesterday, might give it a try today!! (And thank you for the tips. I am such a food nerd that I really enjoy reading things like that!) N x
I was just over on your blog to get the recipe! I can’t believe it’s THAT EASY!!! 🙂
I know! I was so surprised when I first got a cheese making book.
It is easy, quick and cheap.
And you can say “I made cheese”