Baked Ricotta with Calabrian Chile and Honey
Creamy baked ricotta dip swirled with Calabrian chile paste and finished with honey. A warm, sweet-spicy Italian dip for crusty bread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Dip
- Method: Baked
- Cuisine: Italian
Ingredients
- Olive oil, for brushing
- 15 oz whole-milk ricotta cheese
- 1 cup shredded low-moisture mozzarella
- 1/4 cup grated parmesan
- 1 garlic clove, grated
- 1 large egg yolk
- Kosher salt and ground black pepper
- 3 tbsp calabrian chile paste
- Honey, for drizzling
- Crusty bread, for serving
Instructions
- Preheat oven to 400°F. Brush a small baking dish all over with olive oil.
- In a medium bowl, combine ricotta, mozzarella, parmesan, garlic, and egg yolk. Season with salt and pepper.
- Spoon ricotta mixture into prepared baking dish and smooth the surface. Dollop chile paste all over the surface then use the back of a spoon to swirl it all around.
- Bake until puffed and golden, 25- 30 minutes. Remove from the oven and drizzle with honey.
- Serve warm with crusty bread.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1/3 cup
- Calories: 230
- Sugar: 3g
- Sodium: 335mg
- Fat: 16g
- Saturated Fat: 9.7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 82mg
Find it online: https://www.withspice.com/blog/baked-ricotta/