Baked Ricotta: The Best Appetizer You Haven’t Met Yet


The reason I love baked ricotta is because it’s so simple and you can fold in any variety of herbs or chopped greens that you’d like. It also feels much more special than simply setting cheese out to slice, and can be reheated the next day to slather on top of toast in the morning or to dollop into green salads or spring pastas in the evening.