Lemon Garlic Baked Ricotta
Super fast and easy to make, a fabulous dip / spread for your next party! Keep the topping garnishes simple or as creative as you want - I've provided some suggestions below.
Servings: 8
Calories: 116cal
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)
Notes
1. Nutrition is for baked ricotta only.
Nutrition
Serving: 66g | Calories: 116cal | Carbohydrates: 3.2g | Protein: 7.1g | Fat: 8.4g | Saturated Fat: 3.5g | Cholesterol: 19mg | Sodium: 151mg | Potassium: 78mg | Vitamin A: 250IU | Calcium: 170mg | Iron: 0.4mg