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Appetizer: Two Baked Ricotta Recipes and What to Do with Leftovers

June 17, 2013 by Joan Nova in Appetizers, Entertaining, Recipe Development | 8 Comments

I made two versions of this recipe in one week. Once for a small dinner party on Wednesday and 2 different versions for our Father’s Day bbq.

I don’t recall whose blog I first saw ‘baked ricotta’ as an appetizer, but I was smitten. It stayed in my head and last week google led to me to David Leite‘s simple recipe which I needed to get an idea of the basic ratios.

But, I embellished …

One had crumbled bacon, fresh rosemary, roasted tomatoes and bell pepper, and a drizzle of ginger honey on top.

The other was packed with lump crabmeat, basil, and topped with panko and freshly grated parmesan cheese.


The best part of this recipe is the variations are endless. I created 2 but many other combinations are formulating in my mind.

Both the crab and bacon would make a great topping or filling for:
• flatbread
• pizza
• pastry
• pie

The bacon one makes a good spread for breakfast toast served with some fruit on top or the side.

Either one works well tossed with pasta! But, then again, doesn’t everything?

Note: They’re tasty warm or cold.



NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Joan,
    Both dishes look insane!!!!
    stacey snacks recently posted..Hangover Eggs 2: Spinach w/ Lentils & TomatoesMy Profile

  2. This one I have to try, I love your variations. A nice summer nights dish with a glass of cold white wine.
    Patricia Durr recently posted..Weekly Photo Challenge – Signs SayMy Profile

  3. I love the look of both of these–and we have a local Italian cheese maker who makes a wicked good ricotta. Mmmmm…the wheels are churning.
    Victoria of Flavors of the Sun recently posted..Moroccan Potato Cakes with Chermoula SauceMy Profile

  4. sippitysup says:

    What’s the texture like? Cheesecake or more like dip?
    sippitysup recently posted..Green Gazpacho is One of the Best Cold Dishes in the WorldMy Profile

    • Joan Nova says:

      The first time I made it was a little looser and dipping worked well. The second time I guess I kept them in oven longer trying to brown the top and it was more set … soft, but worked better with a spreader.

  5. Norma - Platanos, Mangoes and Me! says:

    I like making these for parties and its the first to go. You will be making them for the 4th my friend…

  6. Lori Lynn says:

    Oh, we made baked ricotta a few years ago, using Suzanne Goin’s Sunday Suppers at Lucques recipe, it was terrific but it was plain. I really like how you flavor these, going to have to revisit for my next party.
    Lori Lynn recently posted..A “Down Under” BBQ & Blueberry Limoncello PavlovaMy Profile

  7. Patty says:

    Love the look of these baked ricotta appetizers-going to check out the recipe -thanks for passing it along ;)
    Patty recently posted..Green Bean Salad -Greek StyleMy Profile

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