I love a good appetizer before dinner. I don’t know why, I guess because we are more relaxed and not rushed we can slowly enjoy the progression of a meal rather than in a hurry to sit and eat and move on to the next activity. This recipe is really simple and has clean fresh flavors. Perfect for an light appetizer and honestly was great a room temperature too.

Baked Ricotta
(Adapted from Macheesmo)

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2 Cups ricotta cheese
1 clove garlic
1 sprig rosemary, finely chopped
1 lemon, zest only
3 Tablespoons olive oil (plus a bit for finishing)
1 pinch red pepper flakes
1 pinch salt and pepper
1 baguette, sliced and toasted
Butter, for baking dish

Combine ingredients in a bowl and mix together well.

Scoop dip into a buttered, small baking dish.

Bake at 375 degrees for 15-20 minutes until lightly browned and hot.

Drizzle dip with some good olive oil and sprinkle with fresh rosemary.

Serve dip with sliced, toasted baguette.

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