Baked Ricotta With Bruschetta

Baked Ricotta With Bruschetta makes a delicious appetizer. If you’re going to a Memorial Day party or any other holiday gathering your friends and family will be impress with such a wonderful treat.

  • Ricotta:
  • 6 Tablespoons Unsalted Butter
  • 3 Pounds Whole Milk Ricotta
  • 1 Cup Diced Mozzarella Cheese
  • 4 Eggs
  • 10 Ounces Parmesan Cheese (Grated)
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • Bruschetta:
  • 1 Round Loaf Italian Bread
  • 1/2 Cup Olive Oil
  • 3 Garlic Cloves (Peeled & Cut In Half)
  • Garnish:
  • 2 Tablespoons Lemon Zest
  • 3 Tablespoons Fresh Thyme
  • 1 Tablespoon Olive Oil
  1. To make the ricotta: Preheat oven to 400 degrees. Butter 2 quart oval baking dish. In large-size bowl add ricotta, mozzarella, eggs, Parmesan cheese, kosher salt, and pepper. Mix thoroughly. Transfer ricotta mixture in prepared baking dish. Place in oven and bake 20 minutes.
  2. To make the bruschetta: Turn heat up to 450 degrees. Slice bread into 1/2 inch thick slices. Coat both sides with olive oil using pastry brush. Rub each slice with garlic. Place on baking sheet and toast on top rack of oven for 3 minutes each side until bread is golden brown on both sides.
  3. To assemble: Spread ricotta mixture on top of bruschetta slices. Drizzle with olive oil and sprinkle with lemon zest and fresh thyme.
  4. Transfer to serving platter. Serve warm or at room temperature.
  5. Serves 8 as an appetizer.
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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