Baked ricotta with chilli and thyme
- Published: 4 Apr 17
- Updated: 18 Mar 24
Creamy baked ricotta with a spicy kick is just what your fresh loaf of bread is asking for. Ready in no time, these individual starters are great for a light lunch with unexpected guests.
Advertisement
Ingredients
- Butter for greasing
- 500g fresh ricotta
- 2 large free-range eggs
- 1 tbsp chopped fresh thyme
- ½ tsp chilli flakes
- 50g finely grated parmesan (or vegetarian alternative)
To serve
- Slices of toast and a green salad
You’ll also need…
- 3 x 250ml round ovenproof dishes or 6 x 150ml ramekins
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/180°C fan/gas 6. Lightly grease the ramekins with butter and put on a baking sheet.
- Mix the ricotta in a bowl with the eggs, thyme, chilli flakes, parmesan and salt and pepper to taste.
- Spoon into the prepared dishes, then bake for 20 minutes until golden. Serve straightaway with slices of toast and a green salad.
Recipe continues after advertising
Advertisement
- Recipe from March 2017 Issue
Nutrition
For 6
Nutrition: per serving
- Calories
- 195kcals
- Fat
- 14.5g (8.4g saturated)
- Protein
- 13.7g
- Carbohydrates
- 2g (1.7g sugars)
- Fibre
- 0.5g
- Salt
- 0.5g
delicious. tips
If you want to use shop-bought ricotta from a tub, bake for an extra 5 minutes until just firm (as well as puffed up and golden). Supermarket ricotta is often wetter than the fresh stuff.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter