Baked Ricotta

January 16, 2013

I love cheese. I love bread. Love, love, love. Sometimes when I am cooking using two of my favorite foods, I like to sing a little song in my head similar to the song Ron Burgundy sings about scotch in Anchorman.

I have written many a posts about my love of cheese and carbs so aside from my little song outburst from before, I will spare you any more loving words.

I know that a certain sporting event is coming up in which you may need to serve many appetizers to many hungry savages. Yes, that is right, my nieces joint princess birthday party is right around the corner.

Just kidding!

I am talking about the Super Bowl of course!

This year we are heading to a friend’s house for the game. I wanted to come up with something easy that would transport well. Baked goat cheese is one of Mike’s and my favorite appetizers of all times, aside from nachos. So I took that inspiration and did a ricotta version.

This recipe is so easy. Heat it in your oven before you go. When you get to the said party you are attending, ask to pop this baby under the broiler for five minutes and then it is ready to go! I think this dip would go great with some toasted garlic bread, crackers, or bagel chips.

Maybe test this dip out pre-Super Bowl during the playoffs to make sure you like it. I know I can do some damage to this dip solo, so I am sure once you get to dippin’, you won’t be able to stop!

Baked Ricotta

Course Appetizer
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 -12
Author Sarcastic Cooking

Ingredients

  • ¾ Cup Marinara
  • 15 Ounces Ricotta
  • ½ Cup Shredded Mozzarella
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lemon Zest
  • Pinch of Salt and Pepper

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, mix together ricotta, ¼ cup shredded mozzarella, 1 tablespoon of olive oil, lemon zest, salt, and pepper until combined.
  3. Add the marinara to the bottom of a pie pan or a 10 ½ inch round baking dish. Spread the marinara out in an even layer. Dollop the ricotta mixture on top of the marinara. Spread the ricotta out as evenly as you can leaving a 1 inch border of sauce around the edge.
  4. Sprinkle the top of the dip with the remaining shredded mozzarella. Drizzle the remaining olive oil on top. Bake in the oven for 15 minutes.
  5. After 15 minutes, turn the oven off and turn the broiler on high. Broil the dip for four to five minutes until the cheese becomes lightly golden on top. Note: If you are bringing this dish to a party, this is the step you want to save for when you arrive.
  6. Let dish cool for two to three minutes before serving.

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  • Wendy
    January 29, 2013 at 12:48 pm

    Your photos are gorgeous and the recipe is a keeper. I frequently make fresh ricotta (from cow’s milk or a goat’s milk version) which is super easy. I usually just eat it with a spoon 🙂 But I am thinking this recipe needs to happen at our house asap. Thanks!

  • Anita at Hungry Couple
    January 18, 2013 at 8:14 pm

    I’m deeply concerned about this recipe turning out well and I think I should test it several times before the big game day. Perhaps a dozen or so… Just for safety sake, of course.

  • Stephie @ Eat Your Heart Out
    January 17, 2013 at 4:53 pm

    Bahahaha, joint princess party. You know that’s as close to a sporting event as I ever come…but I sure won’t refrain from making this dip just because I don’t do football!

    • Stefanie
      January 18, 2013 at 12:19 pm

      Carb and cheese for a party of one or two? Sounds like a great night to me.

  • Amber @ Slim Pickin's Kitchen
    January 17, 2013 at 11:13 am

    Yum! Such an easy app! Loves it.

  • Kayle (The Cooking Actress)
    January 16, 2013 at 3:31 pm

    Ohhhh I love ricotta so muchhhh

  • Amanda @ Once Upon a Recipe
    January 16, 2013 at 12:50 pm

    Goodness gracious – yum! Cheese, bread, what on earth is there not to like about this?!

    • Stefanie
      January 16, 2013 at 12:57 pm

      If it were a “balanced diet” and I wouldn’t gain 100lbs, I could live off cheese and bread alone.