Baked Ricotta with Honey and Lemon Dressing

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Average Rating: 5 | Rated By: 1 users

The gentle ricotta topped with pine nuts is baked to perfection and then served with curly endive and zesty dressing. This tantalizing dish can be served as a starter or as a light lunch.


  • 2 cups (250 mL) ricotta cheese (I used light cheese)
  • ½ cup (125 mL) freshly grated Parmesan cheese
  • 2 tsp (10 mL) grated lemon zest
  • 1 tsp (5 mL) chopped fresh organic thyme or 1/2 tsp (.25 mL) dried
  • 1 minced garlic clove
  • 2 Tbsp (30 mL) pine nuts
  • Few leaves of organic curly endive (enough for 4 servings
  • ¼ cup (60 mL) green olives
  • Gluten-free coarsely ground black pepper to taste
  • 1 Tbsp (15 mL) raw honey
  • Juice of 1 organic lemon with zest
  • ¼ cup (60 mL) extra virgin olive oil
  • ¼ tsp (.25 mL) gluten-free, organic red chili flakes
  • Himalayan coarse pink sea salt to taste
  • Instructions

  • Preheat oven to 375 F (190 C)
  • Mix the ricotta, ¼ cup Parmesan, lemon zest, thyme and garlic together
  • Line an 8-inch ovenproof frying pan with parchment paper
  • Spoon out ricotta cheese in the prepared frying pan and then sprinkle with balance of the Parmesan cheese and pine nuts
  • Bake for 20 minutes or until golden brown, and then cool completely
  • Whisk all the ingredients for the dressing together
  • To serve, arrange few leaves of the endive on the plate with some olives and drizzle with the dressing, top with one slice of baked ricotta and drizzle with a little more dressing.

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