Lemon Garlic Baked Ricotta
Super fast and easy to make, a fabulous dip / spread for your next party! Keep the topping garnishes simple or as creative as you want - I've provided some suggestions below.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups of full fat ricotta (, the best you can afford)
- 1 to 3 tbsp full fat cream or milk (, optional (only required if you aren't using fresh Italian ricotta))
- Zest of 1 lemon
- 2 medium garlic cloves (, minced)
- 1/4 tsp salt
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
- 3
Add the lemon, garlic and salt and mix to combine.
- 4
Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
- 5
Bake for 15 to 20 minutes until the top is lightly browned.
- 6
Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).
- 7
Garnish options (optional)