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Snacks

Baked Ricotta with Herbs and Roasted Tomatoes

Whole-milk ricotta baked with egg, parmesan, lemon zest, and herbs until puffed and golden, topped with blistered cherry tomatoes.

Why you'll love Baked Ricotta with Herbs and Roasted Tomatoes

Baked ricotta is the Italian snack that tastes like a light, savory cheesecake. Whole-milk ricotta mixed with an egg, parmesan, lemon zest, and fresh herbs bakes in a small dish until it puffs and turns golden at the edges, and it comes out creamy, tender, and warm. Cherry tomatoes roasted alongside burst into a sweet, jammy topping.

Draining the ricotta first is the key to a creamy texture. Ricotta holds whey, and spooning it into a sieve for 20 minutes lets the excess drip away so the bake sets smooth and creamy instead of weeping. The egg holds it together and the parmesan seasons and browns the top.

Scoop it warm with cucumber slices and endive leaves, or eat a wedge cold the next day.

Quick overview: This Baked Ricotta with Herbs and Roasted Tomatoes takes 30 min of hands-on time and about 1 hr in all and makes 6 servings, each about 1/2 cup with tomatoes. You'll need a sheet pan, a baking dish, and a fine sieve.

Jump to recipe

Baked ricotta topped with blistered cherry tomatoes and basil
Prep 30 minCook 30 minTotal 1 hrServes 6Serving about 1/2 cup with tomatoesYou'll need Sheet pan, Baking dish, Fine sieve

Ingredients

  • 2 cups whole-milk ricotta
  • 1 large egg
  • 1/2 cup finely grated parmesan, divided
  • 1 tsp finely grated lemon zest
  • 2 tsp fresh thyme leaves
  • 2 tbsp chopped basil, plus more to finish
  • 1/2 tsp fine sea salt, divided
  • 1/4 tsp black pepper
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, thinly sliced

Instructions

  1. Drain the ricotta: Spoon the ricotta into a fine sieve set over a bowl and let it drain for 20 minutes.
  2. Heat the oven: Heat the oven to 400°F (200°C). Brush a small baking dish with 1 tablespoon of the olive oil.
  3. Mix: Stir the drained ricotta with the egg, most of the parmesan, the lemon zest, thyme, basil, 1/4 teaspoon of the salt, and the pepper until smooth.
  4. Bake: Spread the mixture in the dish and scatter the remaining parmesan over the top. Toss the tomatoes with the garlic, the remaining tablespoon of olive oil, and the remaining 1/4 teaspoon of salt and spread them on a small sheet pan. Bake both for 25 to 30 minutes, until the ricotta is puffed and golden at the edges and the tomatoes have burst.
  5. Finish: Spoon the tomatoes and their juices over the ricotta and scatter more basil.
  6. Serve: Serve warm with cucumber slices and endive leaves for scooping.

Storage and leftovers

Refrigerate leftovers for up to 4 days.

Eat it cold, or reheat it at 350°F (175°C) for about 10 minutes.

Variations

  • With olives: Scatter chopped olives over the top before baking.
  • Spinach: Fold a cup of chopped wilted spinach, squeezed dry, into the ricotta.
  • Chili: Add a pinch of red pepper flakes to the tomatoes.
  • Muffin tin: Bake in greased muffin cups for 18 to 20 minutes for individual portions.

Notes and tips

  • Drain the ricotta: Draining keeps the bake creamy.
  • Use whole-milk ricotta: It bakes up richest and creamiest.
  • Check the ricotta label: Look for milk, vinegar or cultures, and salt, with no gums.
  • Let it rest: Five minutes out of the oven lets it set before scooping.

Nutrition and mindful eating

  • Ricotta and egg make this a protein-rich snack, and the whole-milk ricotta adds real fat.
  • Parmesan adds a savory depth and calcium, so the bake needs very little salt.
  • Roasted cherry tomatoes bring sweetness and lycopene, which absorbs better with olive oil.
  • Fresh herbs and lemon zest keep the rich cheese tasting bright.
  • As you eat, notice the warm, creamy ricotta and the sweet, jammy tomatoes, and pay attention to how a warm snack can feel comforting and satisfying.

Frequently asked questions

Have a question about this Baked Ricotta with Herbs and Roasted Tomatoes? Start here, with the questions people ask most.

Why drain the ricotta?

Ricotta holds whey that can make the bake watery. Draining keeps it creamy.

Can I make it ahead?

Mix the ricotta up to a day ahead, refrigerate, and bake before serving.

What can I serve it with?

Cucumber, endive, bell pepper strips, or celery.

Can I bake it in a larger dish?

Yes. Double everything and bake in an 8-inch dish for 35 to 40 minutes, until puffed and golden.

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Tags: Snacks, Italian