Baked Individual Ricotta

5.0/5 rating (2 votes)
Baked Individual Ricotta


  • 1 cup whole milk ricotta
  • 1 tablespoon fresh herbs (parsley, thyme, chives or basil), finely chopped
  • 2 scallions, green only finely chopped (save some for garnish)
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon olive oil, divided


  1. Take ricotta and wrap in a cheese cloth and let drain for at least 30 minutes. You can give it a good squeeze to get some of the water out.

  2. Preheat oven to 425 degrees F and prepare a muffin tin for 4 individual servings or 4 small ramekins.

  3. Brush 4 individual tins with 1/2 tablespoon of olive oil.

  4. In a large bowl combine the fresh herbs, most of the scallions and salt into the ricotta.

  5. Divide mixture in the muffin tins and drizzle the remaining 1 tablespoon of olive oil over the 4 servings.

  6. Bake for 20 minutes. Remove from muffin tin and enjoy!


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