Rich, creamy texture with bold Mediterranean flavor
Quick and easy to prepare with minimal effort
Elegant enough for entertaining, simple enough for everyday
Great warm or at room temperature
Pairs beautifully with bread, crackers, or raw veggies
Naturally gluten-free
Can be made ahead and reheated
Uses basic pantry staples
Customizable with herbs or cheeses
A unique alternative to traditional dips or spreads
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk ricotta cheese
Sun-dried tomatoes (oil-packed, drained and chopped)
Grated Parmesan cheese
Garlic, minced
Fresh thyme or rosemary (optional)
Olive oil
Salt
Black pepper
Lemon zest (optional for brightness)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or ramekin with olive oil.
In a medium bowl, combine the ricotta, Parmesan, garlic, herbs (if using), salt, pepper, and lemon zest. Mix until well blended.
Fold in the chopped sun-dried tomatoes.
Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
Drizzle the top lightly with olive oil for a golden finish.
Bake for 25–30 minutes, or until the edges are bubbling and the top is lightly golden.
Let cool slightly before serving. Serve warm with toasted baguette slices, crackers, or fresh vegetables.
Servings and timing
This recipe serves about 4 to 6 people as an appetizer. Prep time: 10 minutes Cook time: 25–30 minutes Total time: 35–40 minutes
Variations
Add chopped olives or capers for a briny touch.
Use roasted red peppers instead of sun-dried tomatoes for a milder flavor.
Stir in a bit of chili flakes for some heat.
Mix in fresh basil or parsley for a herbaceous twist.
Top with pine nuts or crushed walnuts for crunch.
Swap Parmesan for pecorino for a sharper flavor.
Serve with gluten-free crackers or veggie sticks for a gluten-free option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 325°F (160°C) oven for 10–15 minutes, or microwave individual portions for 30–60 seconds. Baked ricotta is best served warm or at room temperature. Freezing is not recommended, as it may affect texture.
FAQs
Can I make this ahead of time?
Yes, you can assemble the dish in advance and refrigerate it, then bake just before serving.
Do I need to drain the ricotta first?
If your ricotta is very wet, it’s best to drain it in a fine mesh strainer or cheesecloth for about 30 minutes before using for a thicker texture.
Can I use low-fat ricotta?
You can, but the texture and flavor will be less rich. Whole milk ricotta is recommended for best results.
What are the best sun-dried tomatoes to use?
Oil-packed sun-dried tomatoes offer more flavor and are softer. Just be sure to drain them before chopping.
Can I make this without Parmesan?
Yes, but the Parmesan adds salty, umami richness. You can substitute with pecorino or leave it out for a milder dish.
How do I serve baked ricotta?
Serve it with sliced baguette, pita chips, seeded crackers, or even raw vegetables for dipping.
Is this recipe vegetarian?
Yes, if your Parmesan is vegetarian-friendly. Some Parmesan cheeses contain animal rennet, so check the label if needed.
Can I freeze baked ricotta?
Freezing is not recommended as the texture may become grainy when thawed.
Can I double the recipe?
Yes, just bake it in a larger dish and extend the baking time slightly. Keep an eye on the top for doneness.
How do I know when it’s done baking?
The edges will be bubbly and the top should be slightly golden. It should be heated through and lightly puffed.
Conclusion
Baked Ricotta with Sun-dried Tomatoes is a warm, comforting appetizer that’s both sophisticated and easy to prepare. Whether you’re hosting a dinner party or enjoying a casual night in, this dish delivers creamy richness and bold flavor in every bite. Serve it up with your favorite dippers and watch it disappear.
Baked Ricotta with Sun-dried Tomatoes is a warm, creamy Mediterranean-inspired appetizer featuring smooth ricotta, tangy sun-dried tomatoes, garlic, and herbs. Perfect for spreading on bread or serving with crackers, it’s an easy and elegant dish ideal for entertaining.
Ingredients
1 1/2 cups whole milk ricotta cheese
1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tsp fresh thyme or rosemary (optional)
1 tbsp olive oil (plus more for greasing)
1/4 tsp salt
1/4 tsp black pepper
1 tsp lemon zest (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a small baking dish or ramekin with olive oil.
In a medium bowl, combine ricotta, Parmesan, garlic, herbs (if using), salt, pepper, and lemon zest. Mix until well combined.
Fold in the chopped sun-dried tomatoes.
Transfer mixture to the prepared dish and smooth the top with a spatula.
Drizzle lightly with olive oil.
Bake for 25–30 minutes, until edges are bubbling and top is lightly golden.
Let cool slightly before serving. Serve warm with toasted baguette slices, crackers, or fresh veggies.
Notes
Drain ricotta if very wet for a thicker texture.Substitute Parmesan with pecorino for a sharper flavor.Top with crushed nuts for added crunch.Fresh herbs like basil or parsley can be added for extra flavor.
