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Honey thyme baked ricotta in a white ceramic dish on a wooden board with sourdough bread and a honey jar

Honey Thyme Baked Ricotta

Whole-milk ricotta baked with honey, fresh thyme, lemon zest, and olive oil until golden. Ready in 40 minutes, serves 4 as an appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 400 g Whole-milk ricotta drained on paper towels for 15 minutes
  • 3 tbsp Honey divided: 2 tbsp before baking, 1 tbsp after
  • 6 sprigs Fresh thyme leaves stripped from 4, 2 sprigs left whole for topping
  • 1.5 tbsp Extra-virgin olive oil
  • 0.5 lemon Lemon zest finely grated
  • 0.5 tsp Flaky sea salt
  • 0.25 tsp Black pepper freshly cracked
  • 0.125 tsp Red pepper flakes optional

Method
 

  1. Heat the oven to 200 C / 390 F. Place a small ceramic or cast-iron baking dish (about 20 cm) on a sheet pan.
  2. Lay drained ricotta on a double layer of paper towels. Pat the top dry, then leave for 10 minutes to draw out surface moisture.
  3. Transfer the ricotta to the baking dish and spread it into an even layer about 3 cm thick. Smooth the top with a spoon.
  4. Scatter the stripped thyme leaves and lemon zest over the surface. Drizzle with 2 tablespoons of honey and the olive oil. Lay the 2 whole thyme sprigs on top. Season with flaky salt, black pepper, and red pepper flakes if using.
  5. Bake for 22 to 25 minutes until the edges are set and the top is pale golden with faint caramel spots around the rim.
  6. Remove from the oven and drizzle the remaining 1 tablespoon of honey over the warm surface immediately.
  7. Serve within 10 minutes directly from the baking dish with toasted bread or crackers alongside.

Notes

For a cleaner presentation, wipe the inside rim of the baking dish before serving. A small offset spatula makes it easier to scoop portions without breaking the surface.