The perfect partner to an antipasto plate, Baked Thyme and Lemon Ricotta elevates cheese to the next level. Smokey and creamy, while still zesty and fresh.
Yes, this baked ricotta cheese was made in a baby bundt tin. Originally I was going to bake it in a mini loose bottom tin. I swear I own one, well at least I thought I did. After a solid 30 minutes looking for it (probably only 10, but I have the patience of a Labrador with food in front of them). It seems that senility has set in, and I don’t own one. Or I have put them away somewhere very clever. Even as I type this I sure I own two of them. You know as well as I do that they will turn up when I end up purchasing new ones. 
A mini bundt tin was my solution. Not quite sure if I like the way it looks, but does make it easy to cut. As a blogger friend of mine made a very clever suggestion on my instagram feed. Go retro, fill the hole with something, olives, grissini, curly parsley? Actually a really good suggestion, but photos had already been taken and the baked ricotta massacred.
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- Total Time: 40 minutes
- Yield: 1 pound of baked cheese 1x
Description
Baked Thyme and Lemon Ricotta is a smokey, creamy, and zesty cheese dish perfect for elevating your antipasto plate.
Ingredients
- 500 g (1 pound) ricotta
- Zest of a large lemon
- 10 g (1/2 ounce) fresh thyme, finely chopped
- Salt and pepper, to taste
- Olive oil spray, for greasing
Instructions
- Preheat your oven to 190°C (375°F).
- Spray your desired mini baking tin, such as a mini bundt tin, with olive oil to prevent sticking.
- In a large bowl, combine the ricotta, lemon zest, chopped thyme, salt, and pepper. Mix until the ingredients are smooth and well combined.
- Fill the prepared baking tin with the ricotta mixture, pressing down firmly to ensure it is evenly packed.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is set.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
If you don’t have a mini bundt tin, a small loose bottom tin works well too. Consider filling the center with olives, grissini, or parsley for a decorative touch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 14
- Carbohydrates: 6
- Fiber: 0
- Protein: 14
- Cholesterol: 40
Frequently Asked Questions
Can I use a different herb instead of thyme for the Baked Thyme and Lemon Ricotta?
Yes, you can substitute thyme with other herbs like rosemary or oregano, but keep in mind that the flavor profile will change.
What type of ricotta is best to use in this recipe?
For the best texture and flavor, use whole milk ricotta; it will provide a creamier consistency when baked.
Is it necessary to use a baby bundt tin, or can I use a different baking dish?
While a baby bundt tin gives a unique shape, you can use any small oven-safe dish; just adjust the baking time accordingly.
