Baked ricotta with parmesan and thyme
Baked ricotta with parmesan and thyme is a creamy and savory dish that combines the richness of ricotta and parmesan with aromatic thyme, baked until golden. It’s an easy yet elegant appetizer perfect for any occasion.
Cook time 30 min
Prep time 10 min
Ingredients:
1/3 cup ricotta cheese1/2 cup grated parmesan cheese
5 shallots
1 tbsp fresh thyme
Baked ricotta with parmesan and thyme is a delightful and savory appetizer that combines the creaminess of ricotta with the sharp, nutty flavors of parmesan and the aromatic hint of fresh thyme. Perfect for entertaining guests or enjoying as a cozy snack, this simple yet elegant dish delivers a burst of flavors with minimal effort.
Instructions:
Preheat your oven to 350°F (175°C).
- Peel and finely chop the shallots.
- In a skillet, sauté the shallots with a splash of olive oil over medium heat until they become soft and translucent, about 5-7 minutes. Allow them to cool slightly.
- In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, and sautéed shallots.
- Add the fresh thyme leaves to the mixture. You can either finely chop the thyme leaves or add them whole, depending on your preference.
- Mix all the ingredients thoroughly until well combined.
- Lightly grease a small baking dish or ramekins with oil or butter to prevent sticking.
- Pour the ricotta mixture into the prepared baking dish. Use a spatula to spread it out evenly and smooth the top.
- Place the dish in the preheated oven and bake for about 25-30 minutes or until the top is golden brown and the edges are bubbly.
- Remove the dish from the oven and allow it to cool for a few minutes before serving.
- Garnish with additional fresh thyme if desired.
- Serve warm as an appetizer with crusty bread, crackers, or alongside a fresh salad.
Baked ricotta with parmesan and thyme is a versatile and delicious dish that is sure to impress your family and friends. Its straightforward preparation and rich flavors make it a must-have in your culinary repertoire. Whether served with crusty bread, crackers, or vegetables, this savory bake is a crowd-pleaser every time.
Baked ricotta with parmesan and thyme FAQ:
Bake the ricotta mixture in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the top is golden brown and the edges are bubbly.
The baked ricotta is done when the top is golden brown and the edges are bubbly. You can also insert a knife or toothpick in the center; it should come out clean.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can use dried thyme as a substitute; use about 1 teaspoon of dried thyme for every tablespoon of fresh thyme. Adjust based on your taste preference.
A small baking dish or individual ramekins works well for this recipe. Ensure the dish is appropriately sized to hold the ricotta mixture without overflowing.
Tips:
- Make sure to drain the ricotta cheese if it's too watery to achieve the best consistency.
- Finely chop the shallots so they blend well with the cheeses and distribute evenly throughout the mixture.
- Feel free to add a pinch of salt and pepper to enhance the flavors, but be cautious with the salt as parmesan is already quite salty.
- Bake the mixture until it’s golden on top and firm around the edges to ensure it's thoroughly cooked and has developed a lovely crust.
- Serve with toasted baguette slices, crackers, or fresh vegetable sticks for a wonderful appetizer or snack.
Nutrition per serving
12 ServingsCalories 33kcal
Protein 1.94g
Carbohydrates 2.53g
Fiber 0.57g
Sugar 1.23g
Fat 1.44g
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