Recipe courtesy of Food Network Kitchen
Save Recipe Print
Baked Ricotta with Lemon and Herbs
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Andrew Purcell

Categories:

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Gnocchi with Chicken

Recipe courtesy of Food Network Kitchen

Baked Goat Cheese Dip

Recipe courtesy of Food Network Kitchen

Baked Potatoes

Recipe courtesy of Food Network Kitchen

Baked Gnocchi with Greens

Recipe courtesy of Food Network Kitchen

Twice Baked Potatoes

Recipe courtesy of Aaron McCargo Jr.

Baked Corn Pudding

Recipe courtesy of Sunny Anderson

Sunny's Twice Baked Potatoes

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories