Baked Ricotta With Lemon Garlic Chives Recipes

BAKED RICOTTA WITH LEMON, GARLIC, & CHIVES

Baked Ricotta With Lemon, Garlic, & Chives image

This Greek inspired dip that can be mixed the day before and then just popped into the oven and served with nutty crackers, pita chips, crackers or toasted baguette. Posting credits to Recipes from the kitchn.

Provided by Debbwl

Categories Spreads

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

15 ounces whole milk ricotta cheese (about 2 cups)
1 large lemon, zested and juiced
2 large garlic cloves, minced
1 ounce fresh chives, minced (about 1/2 cup)
1/2 teaspoon salt
fresh ground black pepper
extra-virgin olive oil

Steps:

Heat the oven to 375°F Lightly grease a 1/2- to 1-quart gratin dish or baking pan.
Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)
Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping.

Nutrition Facts : Calories 130.6, Fat 9.3, SaturatedFat 5.9, Cholesterol 36.1, Sodium 254, Carbohydrate 4.1, Fiber 0.5, Sugar 0.6, Protein 8.4

BAKED RICOTTA WITH LEMON AND HERBS

Baked Ricotta with Lemon and Herbs image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound fresh ricotta cheese
Grated zest of 1 lemon
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1 tablespoon grated parmesan cheese
1 tablespoon extra-virgin olive oil
Sea salt
Grilled or toasted crusty bread, for serving

Steps:

Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

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