Baked Ricotta

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Baked ricotta is a simple and delicious appetizer that the whole family will enjoy. Creamy ricotta is combined with parmesan, lemon zest, garlic and thyme and baked until bubbly. Serve with your favorite bread or crackers.

Baked ricotta is a quick and simple appetizer everyone will love. Creamy, flavorful, and delicious!
hand holding a slice of baguette with baked ricotta smeared on it, with cast iron dish in background
Baked rirotta in cast iron skillet with spoon and two slices of bread with cheese dip on them

Baked ricotta is a great appetizer for get-togethers. Creamy, cheesy, and flavorful, this warm cheese dish will disappear quickly! And with mild and pleasing flavors, its a great one for kids to enjoy smearing on bread and crackers!

I love the combination of lemon and thyme, and when you add in a hint of garlic and creamy ricotta, this warm and comforting yet light and refreshing appetizer is one of my favorites to have all year long.

Add this baked ricotta to your next charcuterie board, along with marinated mozzarella balls! It is a great kid friendly appetizer that everyone will enjoy!

labeled ingredients for baked ricotta recipe

How to make baked ricotta

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

  1. In a medium mixing bowl, stir together all the ingredients until smooth.
  2. Place in an oven safe baking vessel. 
  3. Bake in a preheated oven until the cheese is bubbling, the top is slightly golden, and the mixture looks pretty firm when you jiggle the pan. 

Timing of this recipe

This recipe is quick and easy to make. Stir the ingredients together, and bake for 10-15 minutes. It is a great last minute recipe that takes no time at all!

How to serve

Serve this easy appetizer with slices of soft baguette, or crackers, or with toasted bread for a crostini. 

Storage Information

Leftovers can be stored covered in the fridge for up to 1 week. You can reheat it in the microwave. I do not recommend freezing it as the texture gets funny. 

baked ricotta in cast iron skillet surrounded by slices of bread

Kids in the kitchen: How your kids can help you cook

Inviting kids into the kitchen to bake with you is a great way to help them be more curious about the food you serve, which means they will be more likely to eat it.

This recipe is a great way to practice measuring different kinds of ingredients, cracking eggs, and layering flavors together.

  • Kids aged 1-3 can help you measure ingredients and place the dip in the baking dish.
  • Kids aged 4-6 can do everything above plus zest the lemon.
  • Kids aged 7-10+ can help you do everything above, plus help you mince the garlic.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

baked ricotta on slices of baguette with cast iron skillet in background

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hand holding a slice of baguette with baked ricotta smeared on it, with cast iron dish in background

Baked Ricotta Recipe

Baked ricotta is a quick and simple appetizer everyone will love. Creamy, flavorful, and delicious!
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Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 207kcal
Author: Jenni


  • 2 cups whole milk ricotta cheese
  • cup shredded parmesan cheese
  • ¼ cup extra virgin olive oil
  • 1 lemon zested
  • 3 garlic cloves minced
  • 1 egg
  • 1 Tablespoon honey
  • 3 teaspoons dried thyme or 3 Tablespoons fresh
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt


  • Preheat oven to 425 F
  • Get out a or similarly sized oven safe baking dish.
  • In a medium sized mixing bowl, mix together the ricotta, parmesan, olive oil, lemon zest, minced garlic, egg, honey, thyme, and salt and pepper, until well combined.
  • Place the ricotta mixture into the baking dish and smooth out evenly.
  • Bake in the preheated oven for 10-15 minutes, until the dip is warm and bubbling, and slightly golden on top.
  • Serve with bread for dipping.


leftovers can be stored, covered, in the refrigerator for up to 1 week. Reheat until warm in the oven or the microwave. 


Serving: 1g | Calories: 207kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 8mg | Calcium: 194mg | Iron: 1mg

One Comment

  1. Personally, this recipe transported me to Italy, where I’ve enjoyed similar dishes on my travels.

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