Description
Creamy baked ricotta with lemon and truffle oil.
Perfect warm appetizer for holiday gatherings.
Ingredients
Units
Scale
- 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