Rich, creamy, and bubbling with golden cheese, this Ricotta Bake recipe is the perfect appetizer or cozy snack. Featuring a blend of BelGioioso® Ricotta con Latte®, Parmesan, and Provolone Cheeses, combined with fresh thyme and a touch of seasoning, it bakes to a luscious, savory delight. Served warm with crispy crostini and a drizzle of extra-virgin olive oil, it’s an irresistible dish that’s simple to prepare yet impressive to share.
Ricotta Bake
Makes about 5 cups
Ingredients
- Extra-virgin olive oil
- 2 (16-ounce) containers (906 grams) BelGioioso® Ricotta con Latte® Cheese
- 5 ounces (142 grams) BelGioioso® Parmesan Cheese, shredded
- 5 ounces (142 grams) BelGioioso® Provolone Cheese, shredded
- 2 large eggs (100 grams), beaten
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (1 gram) fresh thyme leaves
- ½ teaspoon (1 gram) ground black pepper
- Crostini , to serve
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 1½- to 2-quart baking dish with oil.
- In a large bowl, stir together Ricotta con Latte®, 4.5 ounces (128 grams) Parmesan, 4.5 ounces (128 grams) Provolone, eggs, salt, thyme, and pepper until well combined. Spread into prepared pan. Sprinkle remaining 0.5 ounce (14 grams) Parmesan and remaining 0.5 ounce (14 grams) Provolone on top.
- Bake until golden brown and bubbly, 25 to 30 minutes. Drizzle with oil. Serve warm with crostini.
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