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plum & thyme baked ricotta

the secret to this recipe is the ricotta you buy. the regular supermarket one will not work because the ricotta does not have enough fats to be creamy, so try to find an artisanal ricotta. enjoy the baked ricotta with a fork accompanied with some toast!

(serves 4 & takes 40 minutes)


4 tablespoons olive oil, divided

2 cups ricotta cheese 

sea salt        

coarse black pepper

1 whole lime peel

8 thyme sprigs + the leaves of 2 thyme sprigs

2 plums, cut into wedges 

1 tablespoon honey zest of ½ a lime


1. preheat the oven to 375°F. grease four sections of a muffin tin with 1 tbsp of olive oil.

2. divide the ricotta among the four sections. place the pan in the oven and bake for 15 minutes, until the cheese can be removed without coming apart. remove from oven and allow to cool slightly.

3. using a knife, gently separate the edges of the ricotta from the mold. place a baking sheet lined with parchment paper firmly against the muffin tin and carefully flip over so that the ricotta transfers to the baking sheet.

4. drizzle the cheese with 1 tbsp of olive oil. season the cheese with sea salt & black pepper. top the ricotta with pieces of lime peel & the 8 thyme sprigs.

5. place the sheet pan back into the oven & bake for 10 minutes, until golden brown around the edges.

6. meanwhile, place the plum wedges in a bowl & dress with 1 tbsp olive oil & season with sea salt.

7. put each baked ricotta on an individual plate for serving & drizzle with the honey & remaining 1 tbsp olive oil. top with the dressed fruit, thyme leaves, lime zest, & serve.


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