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Baked Ricotta Dip with Crostini

Fresco by Scotto
Cook Time:
30 mins
Prep Time:
5 mins

Chef notes

Who doesn't love cheese? This easy-to-make recipe is the ultimate comfort food and will keep you out of the kitchen.

Swap option: Add Gruyère cheese for a nutty, sharp flavor!


Garlic Sauce
  • 6 tablespoons extra-virgin olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 round loaf Italian bread, sliced 1/2-inch-thick
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, peeled and halved
Baked Ricotta
  • 32 ounce container whole-milk ricotta, such as Polly-O
  • 2 cups diced fresh mozzarella cheese
  • 10 ounces Parmesan cheese, grated and divided
  • 1 ounce clamshell fresh oregano, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • kosher salt and freshly ground black pepper, to taste


For the garlic sauce:

In a small saucepan set over medium heat, sauté olive oil and garlic until garlic is lightly browned. Add parsley and stir to combine. Remove from heat and set aside.

For the crostini:


Preheat the oven to 450 F.


. Using a pastry brush, brush both sides of each slice with olive oil and rub each slice with fresh garlic.


Place crostini on a cookie sheet and toast in top rack of oven for 3 minutes on each side, or until the bread is evenly golden brown.

For the baked ricotta:


Preheat the oven to 400 F. Grease a 2-quart (or larger) oval baking dish with olive oil.


In a large mixing bowl, combine ricotta, mozzarella, 8 ounces of Parmesan, oregano, red pepper flakes, salt and pepper. Transfer the cheese mixture to an oiled baking dish, shaping it into an oval. Top with remaining 2 ounces of Parmesan and bake for about 20 minutes, or until well browned on top.


To serve, spread warm ricotta over slices of crostini and drizzle garlic sauce over the top.