Italian · Lunch
Herb-Baked Ricotta with Honey
Ricotta al Forno con Erbe e Miele Laziale
A Lazio baked ricotta seasoned with thyme, rosemary, and lemon zest, baked until golden on top with a creamy interior, finished with a drizzle of chestnut honey and cracked black pepper for the sweet-savoury Roman antipasto served with crusty bread.
$$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
28gFat
48gCarbs
8gSugar
3gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Drain 400g ricotta in a sieve for 10 minutes. Mix drained ricotta with salt, pepper, thyme, rosemary, lemon zest, garlic, and 1/4 cup olive oil until smooth. Combine breadcrumbs and parmigiano in a bowl. Slice and lightly toast the bread.
2
Bake
Preheat oven to 200°C. Brush two 12cm × 10cm ovenproof dishes (or one larger dish) with olive oil. Divide ricotta mixture between dishes, level the tops, scatter breadcrumb mixture evenly over each. Bake 23–25 minutes at 200°C until golden on top, edges firm, centre wobbles slightly, and a fork comes out clean.
3
Rest and plate
Rest baked ricotta in dishes 5 minutes to firm up. Divide arugula leaves between two shallow plates, spoon or invert warm ricotta onto greens. Drizzle chestnut honey in a zigzag over each, finish with coarse black pepper, fresh thyme, and grassy olive oil. Serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sheep's milk ricotta
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tsp fresh thyme leaves
- 2 tsp fresh rosemary
- 1 lemon, zest
- 2 garlic cloves
- 60ml (1/4 cup) extra virgin olive oil
- 2 tbsp coarse breadcrumbs
- 20g (0.7 oz) Parmigiano Reggiano
- 2 tsp Italian chestnut honey
- 0.5 tsp coarse black pepper
- 40g (1.4 oz) arugula leaves
- 120g (4.2 oz) rustic country bread