Baked Ricotta with Lemon and Herbs

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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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