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Baked Ricotta |

Baked Ricotta with Garlic-infused Oil


Easy antipasto recipe for baked creamy ricotta drizzled with garlic-infused olive oil


  • • 6 cloves garlic, peeled and lightly smashed
  • • Extra virgin olive oil
  • • 16 ounces (preferably fresh) ricotta
  • • ½ cup grated Pecorino Romano, divided
  • • 2 eggs, lightly beaten
  • • Salt
  • • Freshly ground black pepper


  1. • Place the cloves of garlic and about ½ cup olive oil in a small sauté pan over low heat. Slowly simmer the cloves until they are soft and brown, about 15 minutes. Remove from heat. Allow to cool. Using the back of a wooden spoon, mash a few of the cloves until soft.
  2. • Heat the over to 350 degrees Fahrenheit. Lightly coat a small baking dish with oil.
  3. • In a medium bowl, mix together the ricotta, about 2/3 of the Pecorino , eggs and some of the mashed garlic. Taste and season with salt and pepper.
  4. • Transfer the mixture to the baking dish. Sprinkle with the remaining Pecorino and drizzle with the garlic-infused olive oil. Bake until heated through and the cheese on top is melted and browned, about 30 minutes.
  5. • Serve with nice crusty toasted bread and enjoy!