Easy Appetizer Recipe: Baked Ricotta with Lemon, Garlic & Chives

Last month Megan declared baked ricotta “the best appetizer you haven’t met yet.” Intrigued (who wouldn’t be?), I gave it a try and suddenly baked ricotta is the best appetizer I’ve only recently met. It’s the new thing, the current crush, the little bite that perfectly straddles the divide between old-fashioned, stodgy hot appetizers and fresher, more modern tastes. If you like to have something hot on the table to start a party, then let us convince you to also make baked ricotta’s acquaintance.

When planning my sister’s bridal shower, I decided I wanted to have a hot appetizer on the table as a nice complement to all the cold food (smoked salmon sandwiches, fruit, salad cups). Baked ricotta was of course the answer, especially since it was so easy. It took me literally 5 minutes to mix up this ricotta and put it in the oven, which is simply not much work for a hot appetizer that made the ladies swoon.

As Megan pointed out in her post, baked ricotta often includes an egg for a soufflé-like rise and airiness, but I skipped it here to keep things extra-easy and simple. This ricotta just has lemon, garlic, and chives, with a finishing drizzle of good olive oil.

Mix and bake, and the result is a creamy, warm dip that beats any store-bought cheese ball or dip with fresh flavors. We used nutty crackers to scoop up the dip, but it would also be wonderful on plain or toasted baguette.

(Images: Faith Durand)