Baked Ricotta Dip with Lemon and Herbs
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The delicate flavor of fresh ricotta is enhanced by stirring in lemon zest and adding chopped herbs (thyme and rosemary), red pepper flakes, and a little grated Parmesan. Bake the resulting mixture in the oven and you'll have a wonderful dipping sauce that can be served with bread as an appetizer to pair with wine, or as part of a cheeseboard. Drizzle with extra-virgin olive oil before serving. Appetizers like these are a hit at house parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh ricotta
- Grated zest of 1 lemon
- 1 teaspoon chopped fresh thyme
- 0.5 tsp chopped fresh rosemary
- A pinch of red pepper flakes
- 1 tbsp. l. grated parmesan
- 1 tbsp extra-virgin olive oil
- Sea salt
- Toasted crusty bread, for serving
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Recipes with similar ingredients: ricotta cheese, lemon, thyme, rosemary, red pepper flakes, Parmesan cheese, white bread
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). In a medium bowl, whisk together the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon coarse salt, and red pepper flakes until smooth.
- Transfer to a 2-cup baking dish and sprinkle with Parmesan. Bake until golden brown, about 15 minutes. Drizzle with olive oil and sprinkle with sea salt. Serve with bread.
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