Baked ricotta takes ten minutes to prepare and twenty to bake. Four ingredients if you count salt and pepper separately. Good warm from the oven with ciabatta and it holds its own against anything fancier on a holiday appetizer table. Small effort, strong return.
How to Make Baked Truffle Ricotta Spread
Use whole milk ricotta
Part-skim ricotta has less fat and a looser texture that doesn’t hold up as well when baked. Whole milk ricotta stays creamy and sets slightly in the oven with a lightly golden top. Read the label before you buy.
Go light with the truffle oil
Truffle oil is strong. One teaspoon is enough for two cups of ricotta. Add more and it becomes the only thing you taste. This is meant to be subtle, the lemon zest and red pepper should register too. 
Serve immediately
Baked ricotta is best within ten minutes of coming out of the oven. It firms up as it cools and the texture changes. If you need to make it ahead, bake it and reheat briefly at 350°F for about eight minutes before serving.
Baked Truffle Ricotta Spread
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Creamy baked ricotta with lemon and truffle oil.
Perfect warm appetizer for holiday gatherings.
Ingredients
- 2 cups (473 ml) ricotta cheese
- 2 tsp lemon zest
- 1 tsp white truffle oil
- 1 tsp red pepper flakes
- fresh cracked pepper
- salt
- ciabatta bread
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, combine the ricotta, lemon zest, a generous drizzle of truffle oil, red pepper flakes, cracked pepper, and salt. Stir with a fork until smooth and evenly seasoned.
- Transfer the mixture to a small oven-safe dish, such as a 6-inch cast iron skillet or ceramic ramekin. Spread it into an even layer.
- Bake for about 20 minutes until the top is lightly golden and the edges are bubbling.
- While the ricotta bakes, slice the ciabatta into pieces about 1/2 inch thick. Brush lightly with olive oil and sprinkle with a pinch of salt. Warm the bread in the oven during the last 5 minutes of baking, or toast in a dry skillet until crisp.
- Remove the baked ricotta and let it rest for 2 minutes. Finish with another small drizzle of truffle oil on top.
- Serve the warm dip alongside the toasted ciabatta for dipping.
Notes
- For a richer flavor, use whole milk ricotta.
- To adjust the spice level, add red pepper flakes gradually.
- Store leftovers, covered, in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 1
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I use truffle salt instead of truffle oil?
Truffle salt works as a finishing touch but will not distribute through the mixture the way oil does. Use both truffle oil and a light sprinkle of truffle salt on top for more depth.
What should I serve with baked truffle ricotta spread?
Toasted ciabatta is called for in the recipe, but sliced baguette, water crackers, or crostini all work well. Raw vegetables like endive or radishes also pair nicely.
Can I make this ahead of time and reheat it?
You can mix the ricotta filling a day in advance and refrigerate it unbaked. Bake just before serving so the top gets that slight golden color.
What type of ricotta should I use?
Whole-milk ricotta gives the richest, creamiest result. Avoid low-fat versions, which can be watery and won’t set as well in the oven.
This looks so good! Have to try it, thanks for the recipe!
AGNESE from http://www.theblogness.com
Thank you, Agnese!!