Broiled Herb Ricotta


Broiled Herb Ricotta is a great topper for a crostini for a party, Oscar or otherwise.

Broiled Herb Ricotta

Broiled Herb Ricotta

From the Associated Press Start to finish: 20 minutes Servings: 16


  • 2 cups whole milk ricotta
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped scallions
  • 1 egg, lightly beaten
  • Salt and ground black pepper


  1. Heat the broiler.
  2. In a medium bowl, stir together the ricotta, oregano, thyme, scallions and egg. Season with salt and pepper. Spread the mixture into a shallow oven-safe gratin dish. Broil for 5 minutes on the oven’s middle shelf (about 8 inches below the heat), or until hot and golden.


Nutrition information per serving: 60 calories; 40 calories from fat (67 percent of total calories); 4.5 g fat (2.5 g saturated; 0 g trans fats); 25 mg cholesterol; 1 g carbohydrate; 0 g fiber; 0 g sugar; 4 g protein; 60 mg sodium.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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