Herbed Ricotta Bake
A warm, creamy baked ricotta dip surrounded by burst cherry tomatoes and fragrant garlic. Fresh basil and thyme melt into the rich, velvety cheese, creating a spoonable appetizer that tastes like a deconstructed lasagna. Serve with crusty bread or crostini for a crowd-pleasing starter that comes together in just 30 minutes.
For 4 servings
- prep
Preheat oven and prepare the baking dish.
Preheat the oven to 375°F (190°C). Lightly grease a small 6-inch baking dish with a drizzle of olive oil.
- mix · ~2 min
Mix the herbed ricotta base.
1.In a medium bowl, combine ricotta cheese, grated parmesan, egg, minced garlic, 2 tablespoons chopped basil, fresh thyme leaves, salt, and black pepper.2.Whisk or stir vigorously until the mixture is smooth and well combined.TIPRoom-temperature ricotta blends more easily and creates a silkier texture. - assemble · ~1 min
Transfer to the baking dish and top with tomatoes.
1.Spoon the ricotta mixture into the prepared baking dish and spread it into an even layer.2.Scatter the halved cherry tomatoes over the top, cut-side up. Drizzle the remaining olive oil over the tomatoes. - bake · ~20 min
Bake until golden and bubbly.
Place the dish in the oven and bake for 20 minutes, or until the ricotta is puffed, the edges are golden, and the tomatoes have softened and begun to release their juices.
TIPFor a browned, crisper top, switch the oven to broil for the last 2 minutes — watch closely to prevent burning. - rest · ~5 min
Rest briefly before garnishing.
Remove from the oven and let the dish rest for 5 minutes. The center will settle and set slightly.
TIPDon't skip this rest — straight from the oven the bake is too loose and will run off the bread. - garnish · ~1 min
Garnish and finish with honey and chili.
1.Sprinkle the remaining fresh basil over the top.2.Scatter the pinch of red chili flakes evenly across the surface.3.Lightly drizzle with honey. - serve
Serve warm with crusty bread or crostini.
Present the dish at the table straight from the baking dish. Spoon the creamy ricotta and softened tomatoes onto grilled bread or crackers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature ricotta for a smoother, creamier texture when mixing.
- 2Blot halved cherry tomatoes with a paper towel to remove excess moisture for better concentration.
- 3For a browned crust, broil the bake for the final 2 minutes but watch closely to avoid burning.
- 4Let the bake rest 5 minutes after oven; it sets for clean spooning onto bread.
- 5Make ahead: Assemble the ricotta base and tomatoes in the dish, refrigerate (up to 4 hours), then bake directly.
- 6Leftover bake can be stored in the fridge for 2 days; reheat gently in a 300°F oven until warm.
Adapt it for your goals.
Vegan
Replace ricotta with a firm silken tofu blend (blended with lemon juice and nutritional yeast), use a flax egg (1 tbsp ground flax + 3 tbsp water), and swap parmesan for a vegan alternative. The texture will be lighter but just as creamy.
High ProteinHigh-Protein
For extra protein, mix in 2 tablespoons of hemp seeds or finely chopped roasted almonds into the ricotta base. This adds a subtle nuttiness and boosts the protein content without overpowering the flavors.
Gluten FreeGluten-Free
This dish is naturally gluten-free. For serving, use gluten-free crackers, toasted rice cakes, or vegetable spears (celery, endive) instead of bread. Confirm the chili flakes and spices are gluten-free certified.
Why this is on our healthy list.
Rich in Bone-Supporting Calcium
Whole-milk ricotta and parmesan provide a concentrated source of calcium, which is essential for maintaining strong bones and teeth.
Contains Lycopene from Tomatoes
Cherry tomatoes, especially when baked, release lycopene, a powerful antioxidant linked to reduced inflammation and heart health.
Fresh Herbs Boost Antioxidants
Basil and thyme are rich in essential oils and flavonoids that offer anti-inflammatory and antimicrobial benefits.
Frequently asked questions
Yes, but the bake will be slightly less creamy and may not puff as much. Whole-milk ricotta gives the richest texture and best browning.
