I call this Roasted Garlic Baked Ricotta my little holiday appetizer secret because it comes out bubbling, cheesy, and loaded with garlicky magic. Simple, yes, but one scoop in and mediocre is officially off the table.

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I’m obsessed with this Roasted Garlic Baked Ricotta because it shows up bubbling and bold, not politely sitting in the corner. I love the way the ricotta turns creamy and slightly puffed, with sweet, mellow garlic running through every scoop.

And yes, I absolutely go back for the browned edges. The middle?

Ridiculously silky. I like appetizers that feel a little dramatic without trying too hard, and this one does exactly that.

But the real reason I adore it is the contrast: rich, tangy, garlicky, cheesy enough to make me hover near the dish like I’ve lost all manners completely.

Ingredients

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Whole milk ricotta makes it creamy, rich, and honestly kind of cozy.
Roasted garlic brings sweet, mellow flavor without that sharp raw garlic bite.
Olive oil adds silky richness and helps everything taste a little more lush.
The egg helps it set, so it’s scoopable instead of runny.
Parmesan adds salty, nutty flavor that makes the ricotta way less plain.
Mozzarella gives you that soft, melty cheese pull everyone wants.
Kosher salt wakes everything up, because bland ricotta is just sad.
Black pepper adds a tiny kick without taking over the whole dish.
Red pepper flakes bring heat, if you’re into that little spicy moment.
Lemon zest keeps it bright, so it doesn’t feel too heavy.
Fresh parsley adds color and a clean, herby finish.
Honey is optional, but it’s so good with the salty cheese.
Crusty bread is basically the perfect scoop, crunch and all.
Plus, it’s filling enough to feel like real appetizer food.

Ingredient Quantities

24 ounces whole milk ricotta (about 680 g)

1 head garlic

2 tablespoons extra virgin olive oil

1 large egg

1/2 cup finely grated Parmesan cheese (about 50 g)

3/4 cup shredded mozzarella cheese (about 85 g)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

1 teaspoon lemon zest

2 tablespoons chopped fresh parsley

1 tablespoon honey, optional for serving

1 baguette or loaf of crusty bread for serving

How to Make this

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1. Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a small piece of foil, drizzle with 1 tablespoon of olive oil, wrap tightly and roast on a baking sheet for 30 to 35 minutes until soft and golden.

2. Lower oven to 375°F (190°C). Lightly grease a
1.5 to 2 quart baking dish with the remaining 1 tablespoon olive oil.

3. When garlic is cool enough to handle, squeeze the softened cloves out of the skins into a small bowl and mash with a fork until smooth.

4. In a large bowl combine the ricotta, mashed roasted garlic, egg, grated Parmesan, shredded mozzarella, lemon zest, kosher salt, black pepper and red pepper flakes if using. Stir until evenly combined and smooth but not overworked.

5. Transfer the ricotta mixture to the prepared baking dish and smooth the top with a spatula.

6. Bake in the preheated 375°F oven for 20 to 30 minutes until the edges are bubbly and the center is set and lightly golden on top.

7. Remove from the oven and let rest for 5 minutes to firm slightly. Sprinkle chopped fresh parsley over the top.

8. Optionally drizzle with honey for a sweet contrast and finish with an extra pinch of red pepper flakes or cracked black pepper.

9. Slice the baguette, toast or warm if desired, and serve the baked ricotta hot with the bread for spreading.

Equipment Needed

1. Oven
2. Baking sheet
3. 1.5 to 2 quart baking dish
4. Sheet of aluminum foil
5. Large mixing bowl
6. Small bowl and fork (for mashed roasted garlic)
7. Rubber or silicone spatula
8. Knife and cutting board (for slicing baguette and zesting lemon)
9. Measuring cups and spoons

FAQ

Can I make this ahead of time: Yes. Assemble and cover the dish, then refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking from chilled.

How do I store leftovers and how long do they keep: Cool to room temperature, cover tightly and refrigerate up to 4 days. Reheat gently in a 350F oven until warmed through or microwave in short bursts to avoid separating.

Can I freeze the baked ricotta: You can freeze in an airtight container up to 2 months. Thaw overnight in the refrigerator and reheat slowly in the oven. Texture may be a bit grainier after freezing.

Can I use part skim or low fat ricotta: You can, but whole milk ricotta yields a richer, creamier result. Low fat ricotta may be drier and less indulgent.

Do I need to roast the garlic and can I use jarred roasted garlic: Roasting the garlic gives a sweet, mellow flavor that really lifts the dish, but good quality jarred roasted garlic will work in a pinch. Adjust quantity to taste.

Is the egg necessary and can I make this egg free: The egg helps bind the mixture and gives a custardy set. For an egg free version, omit the egg and bake a bit longer; the texture will be softer and looser but still delicious.

Roasted Garlic Baked Ricotta Recipe Substitutions and Variations

Ricotta: substitute with labneh for tangier flavor, mascarpone for creamier richness, or well-drained full-fat cottage cheese blended until smooth (keeps texture similar).
Garlic (roasted): use 1 tablespoon garlic confit or 1 to 2 teaspoons jarred roasted garlic paste, or replace with 2 to 3 tablespoons caramelized shallots for a sweeter, milder profile.
Egg (binder): replace with 1/4 cup silken tofu blended smooth, or 1 tablespoon cornstarch mixed with 2 tablespoons cold water, or 3 tablespoons plain Greek yogurt for slight tang and binding.
Parmesan cheese: swap with Pecorino Romano for saltier, sharper notes, Grana Padano for a milder, nutty profile, or 1/2 cup finely grated aged Manchego in a pinch.

Pro Tips

1) Use full fat, well-drained ricotta and bring it to room temperature first. If your ricotta is watery, let it drain in a fine mesh strainer lined with cheesecloth for 20 to 30 minutes. That keeps the bake from becoming soupy and gives a creamier, silkier texture.

2) Roast the garlic until truly soft and sweet, then mash it very smooth so there are no large chunks. If you want a milder garlic note, stir some of the roasted garlic into the ricotta and reserve a little to press on top before baking for a more pronounced roasted flavor.

3) Season carefully and safely. Taste a spoonful of just the ricotta plus salt, pepper and lemon zest before adding the egg, or use a pasteurized egg if you want to test the full mix. Adjust salt and acid now so the final bake is bright and balanced.

4) Watch the bake closely in the last 5 minutes. Pull it when the center is barely set and still slightly jiggly; carryover heat will finish it as it rests. For a prettier finish, hit the top under the broiler for 30 to 60 seconds, or sprinkle extra cheese on top and crisp it briefly.

Roasted Garlic Baked Ricotta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

466

kcal

Equipment: 1. Oven
2. Baking sheet
3. 1.5 to 2 quart baking dish
4. Sheet of aluminum foil
5. Large mixing bowl
6. Small bowl and fork (for mashed roasted garlic)
7. Rubber or silicone spatula
8. Knife and cutting board (for slicing baguette and zesting lemon)
9. Measuring cups and spoons

Ingredients

24 ounces whole milk ricotta (about 680 g)
1 head garlic
2 tablespoons extra virgin olive oil
1 large egg
1/2 cup finely grated Parmesan cheese (about 50 g)
3/4 cup shredded mozzarella cheese (about 85 g)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon honey, optional for serving
1 baguette or loaf of crusty bread for serving

Directions

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a small piece of foil, drizzle with 1 tablespoon of olive oil, wrap tightly and roast on a baking sheet for 30 to 35 minutes until soft and golden.
Lower oven to 375°F (190°C). Lightly grease a
5 to 2 quart baking dish with the remaining 1 tablespoon olive oil.
When garlic is cool enough to handle, squeeze the softened cloves out of the skins into a small bowl and mash with a fork until smooth.
In a large bowl combine the ricotta, mashed roasted garlic, egg, grated Parmesan, shredded mozzarella, lemon zest, kosher salt, black pepper and red pepper flakes if using. Stir until evenly combined and smooth but not overworked.
Transfer the ricotta mixture to the prepared baking dish and smooth the top with a spatula.
Bake in the preheated 375°F oven for 20 to 30 minutes until the edges are bubbly and the center is set and lightly golden on top.
Remove from the oven and let rest for 5 minutes to firm slightly. Sprinkle chopped fresh parsley over the top.
Optionally drizzle with honey for a sweet contrast and finish with an extra pinch of red pepper flakes or cracked black pepper.
Slice the baguette, toast or warm if desired, and serve the baked ricotta hot with the bread for spreading.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.