Baked Ricotta Recipe | Appetizer Recipes | PBS Food

Make this baked ricotta recipe for an easy appetizer. (Recipe Credit: Adrianna Adarme from the Fresh Tastes blog)


Yield: 4-6 servings


  • 1 teaspoon of olive oil 
  • 1 shallot, thinly sliced 
  • 1 clove of garlic, minced
  • 10 ounces (about 1 cup) whole milk ricotta, divided 
  • 2 teaspoons reserved whey (from ricotta container) or water
  • 1/4 cup parmesan cheese grated 
  • 1/2 lemon, zested 
  • 1/4 teaspoon salt
  • Pinch crushed red pepper 
  • Salt
  • 2 tablespoons shredded mozzarella 
  • Small crackers or slices of baguette, to serve


  1. Preheat oven to 375 degrees F. To a small sauté pan, set over medium heat, pour in the olive oil, add the shallot and cook until softened, about 2 minutes. Mix in the minced garlic and cook for an additional minute, until fragrant. Turn off heat and set aside. 
  2. To a food processor, add 1/3 cup ricotta, the whey or water and pulse 4 or 5 times, until very smooth. To a medium bowl, add the whipped ricotta, remaining ricotta, sautéed shallots and garlic, Parmesan-Reggiano cheese, lemon zest, salt, and crushed red pepper; fold everything together until thoroughly mixed. Taste and adjust salt according to your liking. 
  3. Transfer to a small oven-safe bowl or dish. Top with mozzarella and transfer to oven to bake until warm and cheese is melted, about 10 minutes. Serve with warm bread and crackers.
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