Baked Ricotta Recipe (ricotta al forno)

Baked Ricotta Recipe (ricotta al forno)

Baked ricotta is one of the easiest ways to enjoy fresh ricotta! Drain and bake whole ricotta until golden and enjoy as a sweet or savory snack or appetizer.

Course antipasto

Cuisine Sicilian-Italian

Prep Time 5

Cook Time 10

Resting time 12

Servings servings

Calories 114kcal

Author Nadia Fazio

Ingredients

454 grams whole milk ricotta cheese (1 lb)
1 tbsp. olive oil
pinch sea salt to taste

Instructions

Transfer the ricotta into a fine mesh sieve or colander lined with cheese cloth. Cover, refrigerate and let drain overnight (or at least 12 hours).
Preheat oven to 400 degrees F and line a small baking dish with parchment paper.
Carefully transfer the drained ricotta to the dish. Drizzle lightly with olive oil and sprinkle the top and sides with a pinch of salt.
Bake for about one hour or until a golden crust forms.
Let sit for a few minutes before serving.

Notes

Serving suggestions:

Serve as is as antipasto alongside platters of cured meats; olives; bread; other cheeses; and roasted vegetables.
For extra flavor top with herbs of your choice before baking such as oregano; thyme; basil or rosemary.
Serve as crostini: place a wedge of baked ricotta on a slice of bread and drizzle honey over it. Optional: add a dusting of cinnamon.
In the last ten minutes of baking (to prevent the nuts from burning), sprinkle some chopped nuts such as pistachios, hazelnuts or almonds on top. Drizzle lightly with honey once out of the oven.

Tips:

Use whole milk ricotta for the best flavor and texture.
Draining time may vary according to the brand of ricotta you use. Some are more watery than others.

Storage

Keep leftovers refrigerated for up to 3 days.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition