Baked Ricotta Recipe

Rating 5.0
| 1
Baked ricotta makes a souffle-like appetizer. Hearty and cheesy with a fluffy and light texture, it is finished with a topping of figs and pecans drizzled with honey. This dish is beautiful and a delight to dip in.
Utensils Appetizer
Globe Italian
12
ingredients
6
steps
25
minutes
Originally from Mexico, Chef Annette’s career as a chef and cooking instructor has taken her to Dallas, Kentucky, Madrid, Sweden and Barcelona. She was formerly a pastry chef at a Michelin Star restaurant, a faculty member of a renowned Irish cooking school and has worked alongside Michelin Star awarded Chef Emmanuel Stroobant. Chef Annette has a passion for diverse ingredients that are versatile and locally sourced.

Ingredients

Servings:
6
14 oz
full-fat ricotta
4 oz
grated Parmesan cheese
2
large eggs
1 tsp
salt
1/2 tsp
black pepper
2
figs, cut into six wedges
1 oz
pecan halves
2 tbsp
honey
2 tbsp
extra-virgin olive oil
1 tsp
fresh thyme leaves
1/2 tsp
Spanish pimentón or smoked paprika
1 tsp
flaky salt

Directions 6 steps | 25 Minutes

Step 1

Preheat the oven to 350°F. In the bowl of a food processor, place the ricotta, Parmesan cheese, eggs, salt and pepper. Process for 30 seconds or until all ingredients are fully integrated.

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Step 2

Fill 4-5 oz ramekins three-quarters full with the ricotta mixture.

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Step 3

Make the topping by tossing the figs and pecans with honey, extra-virgin olive oil and thyme.

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Step 4

Top each ramekin with the topping. Finish with a sprinkle of paprika and a few salt flakes.

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Step 5

Bake for 20 minutes. Remove from the oven and let cool for 3 to 5 minutes before serving.

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Step 6

Serve with crusty bread, your favorite crackers or crudités. Enjoy!

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Nutrition Per Serving
View All
CALORIES
321
FAT
23 g
PROTEIN
16.9 g
CARBS
12.7 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Carmela G.

Carmela

25 May 2023

This Baked Ricotta Recipe is healthy, fluffy and absolutely delightful to eat.

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