Description
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 160
- Sugar: 2g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 35mg
