Description
This Baked Ricotta with Honey and Pistachios recipe is a creamy, mildly sweetened baked cheese dish that’s perfect as an elegant appetizer or a light dessert. The smooth ricotta base is enhanced with a touch of vanilla and olive oil, baked until set and lightly golden, then topped with sticky honey and crunchy pistachios for texture and flavor contrast. A quick and impressive dish that combines simple ingredients into a sophisticated treat.
Ingredients
Scale
Main Ingredients
- 1 ½ cups (375g) ricotta cheese
- 1 large egg
- ¼ cup (60ml) heavy cream
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon black pepper (optional)
Toppings
- 3 tablespoons honey, plus extra for drizzling
- ¼ cup (30g) chopped pistachios
- Fresh thyme or mint for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a small baking dish to prevent sticking.
- Prepare Ricotta Mixture: In a mixing bowl, whisk together the ricotta cheese, egg, heavy cream, olive oil, salt, and vanilla extract if using, until the mixture is smooth and well combined.
- Bake: Pour the ricotta mixture into the prepared baking dish. Place in the oven and bake for 30 to 35 minutes, until the top is lightly golden and the center is set.
- Cool Slightly: Remove from the oven and allow the baked ricotta to cool for about 10 minutes, which helps it firm up and makes it easier to transfer.
- Add Toppings: Drizzle the baked ricotta generously with honey and sprinkle chopped pistachios on top. Optionally garnish with fresh thyme or mint before serving.
Notes
- This dish can be served warm or at room temperature.
- Vanilla extract and black pepper are optional but add depth of flavor.
- For a nuttier taste, lightly toast the pistachios before chopping.
- Can be accompanied by crusty bread, fresh fruit, or as part of a cheese board.