Baked Ricotta with Lemon, Thyme, and Parmesan

Overhead photo of baked ricotta in a blue ramekin

Baked Ricotta with Lemon, Thyme, and Parmesan

Golden, cheesy, and creamy, this baked ricotta is savory and delicious, with lemon zest, fresh thyme, and Parmesan. Baked until puffed and spoonable, it’s an easy yet elegant appetizer that pairs perfectly with crostini, crackers, or crusty bread. Simple to prepare and impressive to serve, this lemon-herb ricotta is ideal for entertaining — or an elevated girl dinner.

Course Appetizer, Snack

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Keyword baked ricotta

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 169kcal

Author Katie Trant

Ingredients

1 cup full fat ricotta 250 grams / 9 ounces
1 Tablespoon lemon zest
1 Tablespoon thyme leaves finely minced
pinch red pepper flakes
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ cup Parmesan cheese freshly grated
1 large egg
1 teaspoon extra-virgin olive oil
1 tablespoon Parmesan cheese

US Customary - Metric

Instructions

Preheat your oven to 350°F/180°C.
Grease 2-cup ramekin with butter.
In a medium-sized bowl, mix together the ricotta, lemon zest, minced thyme, red pepper flakes, salt, pepper, and ¼ cup of freshly grated Parmesan cheese. Stir this mixture together, taste it, and adjust the seasoning as necessary.
1 cup full fat ricotta, 1 Tablespoon lemon zest, 1 Tablespoon thyme leaves, pinch red pepper flakes, ¼ teaspoon freshly ground black pepper, ¼ teaspoon salt, ¼ cup Parmesan cheese
Add the egg, and stir well to combine.
1 large egg
Using a spatula, transfer the ricotta cheese mixture to the prepared ramekin.
Drizzle the top with olive oil, and sprinkle the remaining Parmesan cheese on top.
1 teaspoon extra-virgin olive oil, 1 tablespoon Parmesan cheese
Place the ramekin into the oven and bake for 25 to 30 minutes, until the top is golden and the cheese mixture is puffed up.
Remove from the oven, allow the baked cotta to cool ever so slightly, and serve with crackers, crostini, or crusty bread.

Notes

Nutrition values are an estimate only and are based on 4 servings.
Please be sure to use full-fat ricotta for this recipe. If you can't find European-style full-fat ricotta, you can stir 1 to 2 tablespoons of heavy cream into skim milk and ricotta, then proceed with the recipe as written.
I like to stir everything together except the egg first so that I can taste the mixture and adjust seasonings before adding the egg.
This recipe can be baked in two smaller ramekins, but I like using one larger ramekin as it makes a dramatic centerpiece of a cheeseboard or appetizer spread.
🧀 A note on serving sizes
- As an appetizer:
  ✔️ Serves 4 comfortably when paired with crostini, crackers, or veggies
- As part of a cheeseboard or “girl dinner”:
  ✔️ Serves 2–3 as a more substantial centerpiece
- As a solo snack/light meal:
  ✔️ Serves 1–2, depending on enthusiasm 😉

Nutrition