Ricotta baked with cheese and herbs is a fast, simple appetizer ideal for entertaining. Serve it alongside cured meats and crostini or crackers. Since the ricotta is the star here, be sure to use good-quality or homemade cheese for the best flavor and texture.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 40 mins
- Active: 10 mins
- 2 cups whole-milk ricotta cheese (about 16 ounces; see recipe intro)
- 1/2 cup loosely packed Pecorino Romano cheese, finely grated on the small holes of a box grater (about 1 ounce)
- 2 teaspoons finely chopped fresh oregano leaves
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more for coating the baking dish
- Crostini or toasted bread, for serving
- Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil; set aside.
- Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine. Taste and season with salt and pepper as needed.
- Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes. Serve warm with toasted bread or crostini.