This is a simple recipe for quick baked ricotta cheese for using in salads like this roasted carrot salad or adding to simple side dishes like couscous or creamed spinach. It only takes 15 minutes and 4 ingredients to prepare and can be store in the fridge or freezer for later use.
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Can ricotta cheese be eaten without cooking?
Yes. Ricotta is a slightly grainy soft cheese and when simply mixed with olive oil, salt and pepper, it makes a deliciously creamy spread for bruschetta or bagels with cured salmon.
Does ricotta cheese melt in the oven?
Ricotta is a high protein cheese and the process the milk went through to become ricotta, prevents it from melting like regular cheese.
When we bake ricotta like described in this recipe, we aim to remove the moisture and also caramelise it to improve the flavour.
Ingredients needed
Useful equipment for this recipe
How to make it
- Turn your oven to 425 Degrees Fahrenheit or 220C Celsius.
- Spread the ricotta out onto a baking sheet or oven tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast the ricotta until it's nicely caramelised. The time will depend on the ricotta you are using and how browned you want it. On average it should take about 15 minutes.
- Remove the tray from the oven and let the ricotta cool down. Break the ricotta up into bite-sized pieces or cut into squares. Use it straight away or store in the fridge sealed airtight until needed.
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Variations
Because this recipe for baked ricotta is so simple and straight forward you can easily modify any way you like.
- Spices - Use ground cumin, cinnamon, ground fennel seeds or coriander to give it a Middle Eastern flavour. Make sure to add this at the end of cooking so that the spices do not burn. For a bit of heat add some freshly chopped chillies or this ridiculously tasty adjika paste.
- Herbs - Add some rosemary, thyme or sage. Alternatively, add chopped cilantro, parsley or chives to the ricotta once baked and still warm.
- Flavoured oil - Change the olive oil for truffle oil.
- Sweetener - Drizzle with honey, maple syrup or agave nectar.
How to use it
As a topping for the following dishes.
In the following salads.
Frequently asked questions
Once cooled you can store it in the fridge sealed airtight for up to a week.
It can also be frozen for up to 6 months.
Yes, simply reheat in the oven for a few minutes or microwave on medium.
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If you are looking for how to do the basics well or prepare simple dishes that require few ingredients then you will find the following recipes useful.
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Quick Baked Ricotta Cheese For Salads
This is a simple recipe for quick baked ricotta cheese for using in salads like this roasted carrot salad or adding to simple side dishes like couscous or creamed spinach. It only takes 15 minutes and 4 ingredients to prepare and can be store in the fridge or freezer for later use.
Ingredients
- 250 grams ricotta cheese
- 40 grams olive oil
- 2 grams salt
- black pepper to taste
Instructions
- Turn your oven to 425 Degrees Fahrenheit or 220C Celsius.
- Spread the ricotta out onto a baking sheet or oven tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast the ricotta until it's nicely caramelised. The time will depend on the ricotta you are using and how browned you want it. On average it should take about 15 minutes.
- Remove the tray from the oven and let the ricotta cool down. Break the ricotta up into bite-sized pieces or cut into squares. Use it straight away or store in the fridge sealed airtight until needed.
Notes
- Store in the fridge sealed airtight for up to 7 days.
- Can be frozen for longer storage.
- See Alternatives for more ideas on cooking it.
Nutrition Facts
Quick Baked Ricotta Cheese For Salads
Serves: 2 portions
|
Amount Per Serving: 100 grams
|
||
|---|---|---|
| Calories | 305.9 kcal | |
| % Daily Value* | ||
| Total Fat 26.23 g | 40.4% | |
| Saturated Fat 11.75 g | 58.8% | |
| Trans Fat 0.0 g | ||
| Cholesterol 63.75 mg | 21.3% | |
| Sodium 105.2 mg | 4.4% | |
| Total Carbohydrate 3.8 g | 1.3% | |
| Dietary Fiber 0.0 g | 0 | |
| Sugars 0.34 g | ||
| Protein 14.07 g | ||
| Vitamin A 16.67 % | Vitamin C 0.0 % | |
| Calcium 25.89 % | Iron 2.95 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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