Baked Herbed Ricotta

Baked Herbed Ricotta

For this recipe, I added more herbs than Tamar Adler calls for and decided to throw in a handful of capers at the very end. Serve with big hunks of bread and salad. Or use as a dip with your favorite crackers or chip

Adapted from: An Everlasting Meal


30 ounces ricotta
¼ cup extra-virgin olive oil
2 egg yolks
1/2 cup roughly chopped herbs (parsley, chives, rosemary, oregano or thyme are great)
2 tablespoons capers
salt and pepper, to taste


Heat the oven to 425 F.

Mix all the ingredients together in a medium bowl. Add salt until it tastes a little less seasoned than you’d like: A lot of water will evaporate when this bakes, so you don’t want to over season it ahead of time. Spread the mixture into a 9-inch pie plate and bake it in the middle of the oven for 35-38 minutes. The top will develop a toasted brown skin and inflate slightly and then deflate when you take it out.

Serve warm with crusty bread and salad. It’s also great served cold or room temperature and will keep, if covered and refrigerated, for a good 2 days after it’s made.