Baked Ricotta Appetizer with Dates and Nuts
A delicious sweet + savory baked ricotta appetizer with dates and nuts, perfect for spreading on toasted bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: appetizers
Ingredients
Scale
16-oz container whole-milk ricotta
3/4 cup diced dates (pits removed)
1/4 cup chopped pecans
3 Tbsp sliced almonds
For serving:
Toasted bread like sourdough, bruschetta, etc.
Crackers
Instructions
- Preheat the oven to 325ºF.
- Put the ricotta into the bottom of a shallow oven-safe dish. Top with the diced dates, diced pecans, and sliced almonds.
- Bake in the oven for 20 minutes until hot.
- Serve with toasted bread and crackers. I recommend using a butter knife for spreading onto the bread and crackers.
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Serving notes
- If making ahead of time: Assemble the dish, cover, and refrigerate. Bake just before serving. Make sure to use a dish that can go into the oven cold, or let sit at room temperature for 30-45 minutes before placing in the oven.
- Leftovers can be gently reheated in the oven until warmed through.
Optional flavor additions:
- Ground cinnamon, sprinkled on top before serving
- Fresh chopped rosemary or thyme sprinkled on top for a savory note
- Finish with a pinch of flaky sea salt for a pop of salty flavor
- A drizzle of raw honey just before serving for extra sweetness
