Baked Ricotta with Italian Parsley Salad
Elevate your appetizer game with this luxurious Baked Ricotta with Italian Parsley Salad—a simple yet elegant dish that’s bursting with Mediterranean flavors. Creamy ricotta cheese, brightened with Parmesan, garlic, and zesty lemon, is baked to golden perfection, creating a warm, savory spread that’s perfect for pairing with crusty bread or crackers. A fresh, herbaceous salad of Italian parsley, peppery arugula, and crisp red onion, dressed lightly in lemon juice and extra-virgin olive oil, adds a vibrant contrast that balances the richness of the baked ricotta. Ready in just 40 minutes, this versatile recipe is ideal for entertaining or as a light meal, showcasing classic Italian ingredients with minimal effort. Tags: baked ricotta, parsley salad, Italian appetizer recipes, quick and easy, Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams ricotta cheese
- 1 large egg
- 50 grams Parmesan cheese, grated
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Italian parsley, chopped
- 50 grams arugula
- 0.25 medium red onion, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 loaf crusty bread or crackers (for serving)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a small baking dish with olive oil.
In a medium mixing bowl, combine ricotta cheese, the egg, grated Parmesan cheese, minced garlic, lemon zest, olive oil, salt, and black pepper. Stir until well combined.
Transfer the ricotta mixture to the prepared baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the ricotta is set and the top is lightly golden.
While the ricotta is baking, prepare the parsley salad. In a large bowl, combine the chopped Italian parsley, arugula, and thinly sliced red onion.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, a pinch of salt, and a little black pepper. Pour this dressing over the parsley salad and toss well to coat.
Remove the baked ricotta from the oven and let it cool slightly for 5 minutes before serving.
Serve the warm baked ricotta alongside the Italian parsley salad and slices of crusty bread or crackers.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.7 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2305 mg | 177% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
