Baked Ricotta with Lemon, Garlic, & Chives #vegan #vegetarian #soup #breakfast #lunch

A month ago Megan proclaimed heated ricotta "the best starter you haven't met at this point." Intrigued (who wouldn't be?), I tried it out and abruptly prepared ricotta is the best hors d'oeuvre I've as of late met. It's the new thing, the present squash, the little nibble that flawlessly straddles the partition between antiquated, stodgy hot hors d'oeuvres and fresher, progressively current tastes. On the off chance that you like to have something hot on the table to begin a gathering, at that point let us persuade you to likewise make prepared ricotta's colleague.

When arranging my sister's wedding party, I chose I needed to have a hot hors d'oeuvre on the table as a pleasant supplement to all the cool nourishment (smoked salmon sandwiches, natural product, serving of mixed greens cups). Prepared ricotta was obviously the appropriate response, particularly since it was so natural. It took me actually 5 minutes to stir up this ricotta and place it in the broiler, which is basically very little work for a hot tidbit that made the women swoon.

As Megan brought up in her post, heated ricotta regularly incorporates an egg for a soufflé-like ascent and airiness, yet I skipped it here to keep things extra-simple and straightforward. This ricotta simply has lemon, garlic, and chives, with a completing sprinkle of good olive oil.

Blend and prepare, and the outcome is a velvety, warm plunge that beats any locally acquired cheddar ball or plunge with new flavors. We utilized nutty saltines to gather up the plunge, yet it would likewise be magnificent on plain or toasted loaf.
Baked Ricotta with Lemon, Garlic, & Chives #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme #vegan #vegetarian #soup #breakfast #lunch


  • 15 ounces (about 2 cups) whole milk ricotta
  • 1 large lemon, zested and juiced
  • 2 large cloves garlic, minced
  • 1 ounce fresh chives, minced (about 1/2 cup) 
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Small crackers or slices of baguette, to serve


  1. Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan. 
  2. Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.) 
  3. Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping. 

Read more our recipe Creamy Vegan Garlic Mushroom Pasta #vegan #vegetarian #soup #breakfast #lunch

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