Cooking With Confidence
ricotta
Appetizers, Quick and Easy, Side Dishes, Vegetarian

Baked Ricotta (+ A Giveaway)

by Nick

As I mentioned on Friday, I spent my weekend cooking for a wedding (about 100 people) and I’m completely exhausted.  I’ll write more about the wedding, the menu, and the whole experience later.  I still need to process it!

But I thought I would share a fantastic dip with you all that, in hindsight, I would have definitely included on the wedding menu.

It’s a really simple baked dip from Anne Burrell’s latest cookbook, Cook Like a Rock Star.

So check out this rock star dip and also enter to win a copy of the book!

Yield
Serves 4-6 as an appetizer.
Prep Time
Total Time

Just a moment please...

Print Recipe Baked Ricotta

Ingredients

  • 2 Cups ricotta cheese
  • 1 clove garlic
  • 1 sprig rosemary, finely chopped
  • 1 lemon, zest only
  • 3 Tablespoons olive oil (plus a bit for finishing)
  • 1 pinch red pepper flakes
  • 1 pinch salt and pepper
  • 1 baguette, sliced and toasted
  • Butter, for baking dish

Directions

1) Combine ingredients in a bowl and mix together well.

2) Scoop dip into a buttered, small baking dish.

3) Bake at 375 degrees for 15-20 minutes until lightly browned and hot.

4) Drizzle dip with some good olive oil and sprinkle with fresh rosemary.

5) Serve dip with sliced, toasted baguette.

Mixing the dip

There’s nothing hard about this dip.  It has only a few ingredients, but each of them pack some great flavors.

ing

The basics!

Just add your ricotta to a large bowl and stir in the minced herbs, crushed red pepper, and lemon zest.

In my opinion, the lemon zest is the most important thing here.  It’s a great addition to this dip.

mixed

The zest is so crucial.

Stir this all together really well and scoop it into a small baking dish.

I recommend buttering the baking dish so that the dip doesn’t get really stuck to it.  Not essential, but definitely worth the 5 seconds it takes in my opinion.

baking

All set to bake.

Bake this dip at 375 degrees for 15-20 minutes.  The dip should be lightly browned on top and very hot.

Finishing the Dip

I guess you could use crackers or pita chips for this dip, but I recommend slicing up a sturdy baguette and lightly toasting the bread.  The dip is pretty sturdy and thick so it helps to have a similarly sturdy vehicle to get it into your mouth!

bread

No wussy crackers for this dip.

When the dip comes out of the oven, sprinkle it with some extra rosemary and drizzle on a bit of olive oil.

I housed almost half of this by myself, but it’s definitely meant to serve multiple people!

This simple baked ricotta dip has only a few ingredients but is perfect for a warm quick appetizer. So delicious you won't want to share it!

Cook Like a Rock Star

The publisher for Anne’s latest book was nice enough to send me a copy of the book and also give me three copies to giveaway to you all.

After hanging out with the book for a week or so, I think it’s a solid book.

If I had to give one critique of the book, I would say that some of the recipes are a little too extravagant.  I’m not sure how accessible some of the recipes are for most at-home cooks.  I picked one of the easier recipes in the book to try out.

But, at the same time, they all look really freakin’ good and she does a good job of walking you through some of the more difficult steps.  I guess, at the end of the day, if you want to cook like a rock star, you probably need to learn how to go a bit above and beyond.

So the title is fitting I think.  It’s not a book that I would recommend for someone who is just learning to cook, but it’s awesome if you want to take your game to the next level.

Anyway.  I’m giving away THREE COPIES of the book!  So just leave a comment and you’re entered to win!

I’ll pick the winners at 7PM Eastern Time tonight.

Oh.  And make this dip.  It really is rock star.

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159 comments on “Baked Ricotta (+ A Giveaway)

  1. I LOVE Anne Burrell!! And I love her style of cooking! I would be in rockstar heaven if I had this book in my kitchen! And I will make the dip, because you said so~

  2. I really like Anne Burrell. I used her recipe to successfully poach and egg for the first time.

  3. This looks really good!! I'm a new follower, and I'm really enjoying your blog. Thanks for sharing your delish recipes and tips!! :)

  4. Yeah I'm a cookbook harder too. I've accepted it and moved on…to a bigger bookshelf around the corner.

  5. I have only seen Ann on a program where she was trying to teach someone with no cooking skill to cook. I liked her for no other reason than she was compassionate. So many of those Food Network programs have celebrity chefs who treat people just awful and their criticism isn’t constructive but rather destructive. I’ve taken to calling that bunch of programs (Chopped comes to mind) the Jerry Springer shows of Food Network.

    Oh, and the dip looks delicious!

  6. This looks delicious!! Can't wait to try… Made the butternut squash/gruyere dip last weekend and it was a hit. Already on the thanksgiving menu! Thanks!!

  7. Definitely making this for one of the Thanksgiving Day appetizers – looks easy. And of course, I would love to have the book!

  8. Hats off to you for cooking for 100 people. At a WEDDING no less!!!!!
    This recipe looks amazing. I'd love to have a copy of the book too.

    Thanks !!

    Cristy

  9. Seeing as my sister-in-law is obsessed with ricotta, I think that this is definitely one to try & pass along!

  10. I do love most of her recipes when I catch her show, despite her sometimes over-the-top enthusiasm. Might be due to the fact that I usually catch them around 8am when I'm still in bed on the weekends..
    My recent post Back to Life

  11. This dip looks amazing. We are having my in-laws over for dinner tonight, and I think I'll give this a try. Would love to check out the rest of the recipes in this book! Thanks for a great website!!

  12. I adore Anne Burrell. In fact, hers is the only cooking show I watch on Food Network anymore, sadly…

  13. This dip looks so easy and delicious! I'm very excited to give it a try! Thanks for all the great recipes and tips! Hope the wedding went well this weekend!

  14. I'm actually not a big fan of ricotta, but this looks like a recipe I could live with!

  15. Comment! I would have commented even if there wasn't a cool cookbook, though, because I am wondering if that sexy, creamy-looking ricotta in the photos is homemade.
    And glad you hear your survived your first catering experience. Congrats!

  16. I have long thought ricotta was my least favorite cheese in Italian cooking – but this dip looks great!

  17. Love your blog and your recipes. Want to eat this NOW! Thanks for the opportunity to win the book!

  18. To take it one step further, make your own Ricotta. Anne actually made some on a recent show of hers. Super simple to make, 6 cups whole milk, 2 cups heavy cream, bring slowly up to a simmer, careful not to scorch. Add in 1 TBS kosher salt and 3 TBS lemon juice and let cook for 2 minutes. Strain through cheesecloth lined strainer. YUM! I made it this weekend and it came out great! Now I know what else I can make with it besides crostini… Love your blog btw… new follower. :)

  19. Okay, this sounds beyond amazing. If I had seen it yesterday, I would have skipped the stuffed shells for dinner last night and saved my ricotta for this instead. Clearly I will be buying some more at the store. Immediately. Drooling on keyboard now.
    My recent post Royal Icing Ladybugs

  20. Mmmm…this looks awesome. I used to think I didn't like ricotta but it turns out I just don't like it in flavorless versions of lasagna. Now I think it's great!

  21. I am not sure that rock stars can cook… Don’t they have people to do that for them? But a free recipe book? I could go for that.

  22. Wow, that dip looks great! I would love to win a copy of this book. Thank you for the chance to do so!

  23. I would never think to use ricotta as a base for a dip. Sounds delicious, and I will definitely be making it soon. Sounds like a good base for another favorite dip of mine – pizza dip!

  24. That dip looks great. I will try it tomorrow, thanks Nick. Oh, and a free copy of that wouldn´t be bad either ;)

  25. I will admit that Anne is not my favorite tv personality, but I will not turn down the opportunity to learn to cook like a rockstar! I am glad you survived the wedding catering. It will be interesting to read about it.

  26. I will admit that Anne is not my favorite tv personality, but I will not turn down the opportunity to learn to cook like a rockstar! I am glad you survived the wedding catering. It will be interesting to read about it.
    My recent post Taco Salad – Mac and Cheese Mashup

  27. This dip looks yummy, cool to find a recipe that showcases ricotta instead of using it as a supporter. Also, I'm kinda obsessed with cook books…so I would love to add this one to my collection.

  28. It's always nice to have some simple ideas for appetizers. But does this dish need to stay warm? Is it still good at room temperature? Could you leave it out for awhile at a party? Just curious.

  29. Looks like a great recipe! I will have to wait until my next get-together to make it though. Definitely don't trust myself to be alone with that one.

  30. This looks fabulous…can't believe I've never seen it or thought of preparing ricotta like this before! Can't wait to try it :)

  31. That is my kind of dip! Cheese + herbs + bread! Yum!

    Thanks for the giveaway, I'd like to cook like a rock star instead of just partying like one, lol!

  32. Hmmm. Never been a big fan of ricotta cheese unless nestled in a tomato-ey pasta shell. But…I trust you. Lemon zest, rosemary, olive oil and I'm already there.

    I also really enjoy Ann's cooking/recipes. Thanks for sharing!

  33. I stumbled upon your website while searching for a recipe and must say that I've been pleasantly surprised by the quality and taste of the recipes that you post – (I've made many of them)! I love the pictures as well. If you say that "Cook Like a Rock Star" is a good cookbook, I'm tempted to just go out and buy it – but I'll wait to see if I win it first. :)

  34. Looks yummy. I have always wanted to try a baked ricotta reipe, and this one looks simple, and the flavors look like they would work together well.

  35. What a fantastic dip, love the rosemary and lemon accents with the ricotta. I have been creating something similar in my head that involves puff pastry . . . you have (or should I say Ann) inspired me to get er done. Just found your blog. it's fantastic.
    My recent post Thai Chicken Satay Pasta

  36. I will try this recipe at our next family get together. Thank you for the chance to win this book. Miriam

  37. I’m always looking for great ideas to have ready for inpromptu getogethers……thanks for sharing this dip.

  38. I was just struggling with what snack to bring to my book club tonight. This looks perfect!

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