Hot Rosemary-Garlic Ricotta Dip. Simple. Easy. Delicious.

My daughter requested a meatless meal — which was great because it was a warm summer evening and a heavy, involved meal was not appealing to me either. I had a container of ricotta in the fridge and a baguette on hand plus fixings for a salad. A quick internet search using the term “meatless Italian dishes” led me to Bon Appetit’s 12 Ways to Cook with Ricotta Cheese. The recipe for Hot Rosemary-Garlic Ricotta Dip is straightforward: slice up some garlic, heat olive oil in a pan, cook garlic for a bit, add ricotta, top with rosemary and more oil, bake for 20 minutes (more or less) and you’re done. Serve with crusty bread or crostini. Easy. 

This recipe is one to keep in your favourites folder and is the perfect accompaniment to a garden salad for a summer meal, or a comforting, warm appetizer on a chilly night.

What you’ll need:

Olive oil

Few cloves of garlic

Finely chopped rosemary

About 250 grams ricotta

Small skillet

Finally. I get to show off my little blue cast iron skillet, a $1.99 thrift store find.

Preparation:

In a small ovenproof skillet, heat enough olive oil to coat the bottom over medium heat. Add a few cloves of sliced garlic and cook until fragrant and just beginning to color, then immediately top with a layer of ricotta about an inch thick. Drizzle generously with olive oil and sprinkle with finely chopped rosemary leaves. Bake in a 375-degree oven until bubbling on top (about 20 minutes). Serve immediately with toasted baguette slices.

Simple. Easy. Delicious.