Dessert

Lemon Garlic Baked Ricotta Recipe

Name: Lemon Garlic Baked Ricotta Recipe
Prep time: 10 min
Cook time: PT-491999H32M24S
Total time: PT-491999H32M24S
Cuisine: Italian
Ingredients: 2 cups full-fat ricotta (preferably fresh Italian ricotta); 1 to 3 tbsp full-fat cream or milk (optional, only if using supermarket ricotta); Zest of 1 lemon; 2 medium garlic cloves, minced; 1/4 tsp salt; 2 tbsp olive oil; Fresh thyme, parsley, or other finely chopped herbs; Chopped tomatoes, red onion, and parsley; Finely chopped antipasto such as olives and sun-dried tomatoes; Toasted bread slices, rubbed lightly with garlic, for serving

ByElena Hart February 15, 2026February 15, 2026

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Introduction

This Lemon Garlic Baked Ricotta is a luscious and creamy appetizer that’s bursting with bright citrus and savory garlic flavors. It’s easy to prepare, perfect for entertaining, and pairs wonderfully with toasted bread for a delightful bite.

Two white ceramic ramekins filled with a creamy, golden baked cheese dip, with a light brown crust on top. The front ramekin is topped with small, diced red tomatoes and green herbs that add a fresh touch. Around the ramekins, there are two slices of toasted brown bread on a white marbled surface. A silver knife lies next to the front ramekin, and in the background, there are two glasses with light-colored liquid and some lemon wedges. Small green herb pieces are scattered lightly around the ramekins on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups full fat ricotta (the best quality you can afford)
1 to 3 tbsp full fat cream or milk (optional, only needed if not using fresh Italian ricotta)

Zest of 1 lemon
2 medium garlic cloves, minced

1/4 tsp salt
2 tbsp olive oil

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: Place the ricotta in a bowl. If using supermarket ricotta, which can be dry, stir in cream or milk to achieve a creamy, peanut butter-like consistency that’s easy to spread.
Step 3: Add lemon zest, minced garlic, and salt to the ricotta. Mix thoroughly to combine all flavors.

Step 4: Divide the ricotta mixture evenly into 1-cup capacity ramekins or any small ovenproof dishes. Drizzle 1 tablespoon of olive oil over each portion, reserving the other tablespoon for after baking.
Step 5: Bake in the oven for 15 to 20 minutes, until the tops are lightly browned and bubbly.
Step 6: Remove from the oven and drizzle the remaining olive oil on top. Serve immediately with toasted bread, optionally rubbed lightly with garlic for extra flavor.

Step 7: For added freshness, garnish with chopped fresh herbs such as thyme or parsley, or top with chopped tomatoes and red onion, or even a mix of chopped antipasti like olives and sun-dried tomatoes.

Tips & Variations

If your ricotta is too dry, don’t skip the cream or milk—it keeps the texture smooth and spreadable.
Try adding a pinch of chili flakes to the mixture for a subtle heat.

Use fresh herbs like thyme or basil for a fragrant garnish that brightens the dish.
Pair with crusty bread, garlic crostini, or crisp crackers for delicious serving options.

Storage

Store any leftover baked ricotta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 160°C (320°F) for 10 minutes or until heated through. It’s best enjoyed fresh as the texture and brightness are at their peak right out of the oven.