Lemony Baked Ricotta

Lemony Baked Ricotta
Makes 8
Prep 10 m
Bake 25 m
Broil 3 m



  1. 1 of 2 Heat oven to 400 degrees . In a bowl, beat ricotta, egg, thyme, lemon juice, 1/2 tsp lemon zest, the salt and pepper until well mixed.
  2. 2 of 2 Transfer to a 2-cup oven-safe dish. Bake 25 minutes, until set and starting to brown. Broil 2 to 3 minutes, until lightly browned. Scatter 1/2 tsp lemon zest on top and drizzle with olive oil, if desired. Serve with crackers.
Nutrition Information for Lemony Baked Ricotta
Servings Per Recipe: 8
Per Serving: 5 g sat. fat, 2 g carb., 0 g fiber, 0 g sugar, 7 g pro., 110 kcal cal., 8 g Fat, total, 270 mg sodium