Have you tried honey fig baked ricotta? It’s perfectly scoopable, spreadable, and tasty with crackers, pita chips, or tortilla chips too. Try this ricotta bake recipe as an appetizer for your next holiday.
When the holidays (and holiday parties) are in sight, turn to cheese plates and easy appetizer that can make family and friends welcome. Most of the time ricotta recipes serve it sandwiched between layers of lasagna noodles or perhaps served chilled on toast with jam. This creamy spoonable cheese when baked makes a warm ricotta appetizer that’s both easy on the cook and popular around the table. California Figs appear twice in this dip, layered between the ricotta dip and then as a garnish on top. Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.
Tips for Baked Ricotta
Not all ricotta is created equally. If you’re up for it, making ricotta from scratch is incredibly easy and just requires a few ingredients you probably have on-hand in your refrigerator. Time (and maybe cheesecloth) are the most important tools for homemade ricotta. If shopping for ricotta, there are two kinds usually available: full fat is always the richer, more luxurious option. Reduced fat ricotta uses a lower percentage of milk in the curds. Any of these ricotta options work for this recipe.
What Figs for the Appetizer
Sun-Maid and Orchard Choice California Dried Mission Figs lend a deep, earthy sweetness to the honeyed ricotta. Golden Figs offer a more subtle sweetness and are slightly nutty in flavor.
How to Make This Ricotta Bake Recipe
The joy of the ricotta bake recipe is it’s as easy as stir-and-bake. Savory chives and garlic with a generous addition of black pepper combine with lemon and honey for balance in the baked ricotta. Work in layers: placing 1/4 of the ricotta into the dish and topping with the figs, adding on the rest of the ricotta. Before baking it, drizzle the dish with olive oil. After baking it, drizzle with more olive oil and garnish with more sliced figs, crushed pistachios, chives, and a few cracks of black pepper.
Storage + Reheating Instructions
If you have any leftovers, cover and chill in the refrigerator. To reheat the dip, simply preheat the oven to 375°F and warm for 5-7 minutes. Serve with crackers or crusty bread.
Honey Fig Baked Ricotta Appetizer
- 1 cup Orchard Choice or Sun-Maid California Figs chopped into very small pieces
- 15 ounces whole milk ricotta
- 1 lemon large, zest and juice
- 2 cloves garlic . minced
- 1 tbsp raw honey
- 1 tbsp fresh chives minced
- 1/2 tsp sea salt
- black pepper freshly ground
- olive oil extra virgin
- 2 tbsp Orchard Choice or Sun-Maid California Figs sliced thin
- 1 tbsp raw pistachios crushed
- 1/2 tsp fresh chives minced
- olive oil extra virgin
- Preheat oven to 375°F. Spray a 1-quart baking dish well with cooking spray.
- In a large bowl, combine ricotta, lemon zest and juice, honey, chives, garlic, salt, and a generous amount of black pepper. Mix well to fully combine. NOTE: figs can slightly discolor the ricotta as it bakes, so I do not combine them into the mixture.
- Work in layers to prepare the dish. Place 1/4 of the ricotta mixture into the baking dish, and then 1/3 of the figs. Repeat. The top layer should be ricotta mixture.
- Drizzle dip with olive oil. Bake for 15-20 minutes, until hot. Remove from oven. Drizzle with a little bit more olive oil, and garnish with sliced figs, crushed pistachio, and remaining chives. If desired, add a little more fresh-cracked black pepper.
- Serve with crackers or bread. Best served immediately while hot, but also delicious at room temperature.