Herb-Baked Ricotta with Honey — Ricotta al Forno con Erbe e Miele Laziale
A Lazio baked ricotta seasoned with thyme, rosemary, and lemon zest, baked until golden on top with a creamy interior, finished with a drizzle of chestnut honey and cracked black pepper for the sweet-savoury Roman antipasto served with crusty bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain 400g ricotta in a sieve for 10 minutes. Mix drained ricotta with salt, pepper, thyme, rosemary, lemon zest, minced garlic, and 1/4 cup olive oil until smooth. Combine breadcrumbs and Parmigiano in a bowl. Slice and lightly toast the bread.
Bake
Preheat oven to 200°C (400°F). Brush two 12cm × 10cm ovenproof dishes (or one 15cm × 12cm dish) with olive oil. Divide ricotta mixture between dishes and level the tops, then scatter breadcrumb mixture evenly over each. Bake 22–25 minutes at 200°C until golden on top, edges firm, centre wobbles slightly, and a fork comes out clean.
Rest and plate
Rest baked ricotta in dishes 5 minutes to firm up. Bed arugula leaves on two shallow plates, spoon or invert warm ricotta onto greens on each plate. Drizzle chestnut honey in a zigzag over each, finish with coarse black pepper, fresh thyme, and grassy olive oil. Serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.