Oven Baked RicottaThe Perfect Hot Dip!

Oven Baked Ricotta

Got people coming around and you want to serve something decadent that is easy to make?   Try our Oven Baked Ricotta – a hot dip suitable for all times of the year.  Serve with water crackers or Jatz or even slices of freshly chopped carrot or celery.

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  • 1 Full Ricotta Basket
  • 250 grams Of Grape Tomatoes 1 punnet
  • 1 Bunch Of Fresh Basil
  • 3 grams Sprigs Fresh Rosemary
  • 3 tbsp Olive Oil


  1. Preheat the oven to 180 degrees.
  2. Line a baking tray with baking paper.
  3. Tip the ricotta basket onto the baking paper so it resembles a 'dome'.
  4. Scatter the grape tomatoes and freshly torn herbs over the top of the ricotta and drizzle with the olive oil.  Season to taste.
  5. Bake for 30 - 40 minutes or until the ricotta starts to go golden and the tomatoes are shrivelled.


Recipe Hints and Tips:

  • Oven Baked Ricotta is not suitable for freezing.
  • For a Mexican variation on the Oven Baked Ricotta, sprinkle Taco Seasoning over the top before adding the herbs and olive oil.
  • Ricotta Baskets are available at the deli at most supermarkets.  Just ask at your deli.
  • Oven Baked Ricotta is best eaten fresh.

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