Golden Baked Ricotta with Calabrian Chili Honey & Pistachio Crumble

Get ready to impress your guests (or yourself!) with this absolutely divine Golden Baked Ricotta. Marrying the creamy lightness of ricotta with a surprising golden-crisp exterior, this dish is a textural and flavor masterpiece. Drizzled with a vibrant Calabrian chili-infused hot honey and finished with a satisfying pistachio crumble, it's a trend-setting appetizer that delivers both comfort and excitement.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 15 oz (approx. 2 cups) whole milk ricotta cheese, drained well
• 1 large egg yolk
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for drizzling)
• For the Calabrian Chili Honey:
• 1/4 cup honey
• 1-2 teaspoons Calabrian chili paste (adjust to taste)
• For the Pistachio Crumble:
• 1/4 cup shelled pistachios, roughly chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh mint, finely chopped
• Pinch of flaky sea salt
• Crusty bread or crackers for serving

Instructions

1. **Preheat Oven & Prepare Ricotta:** Preheat your oven to 400°F (200°C). Line a small, oven-safe dish (like a 6-inch ramekin or cast iron skillet) with parchment paper if desired, or lightly grease with olive oil. In a medium bowl, combine the well-drained ricotta, egg yolk, Parmesan cheese, flour, lemon zest, salt, and pepper. Mix gently until just combined; do not overmix.
2. **Shape & Drizzle:** Transfer the ricotta mixture into your prepared dish, smoothing the top slightly. Drizzle generously with 1 tablespoon of olive oil.
3. **Bake to Golden Perfection:** Bake for 20-25 minutes, or until the ricotta is set, puffed, and beautifully golden brown on top. The edges should be slightly crispy.
4. **Make Chili Honey:** While the ricotta bakes, combine honey and Calabrian chili paste in a small saucepan. Heat gently over low heat for 2-3 minutes, stirring, until warmed and well combined. Be careful not to boil.
5. **Prepare Pistachio Crumble:** In a small bowl, combine chopped pistachios, fresh parsley, fresh mint, and a pinch of flaky sea salt.
6. **Rest & Serve:** Remove the baked ricotta from the oven and let it rest for 5 minutes.
7. **Assemble:** Drizzle the warm Calabrian chili honey generously over the top of the baked ricotta.
8. **Finish & Enjoy:** Sprinkle the pistachio crumble over the honey-drizzled ricotta. Serve warm directly from the dish with crusty bread or crackers for dipping.

Chef's Note

For extra flavor and a beautiful golden crust, consider gently browning the ricotta mixture in an oven-safe skillet on the stovetop with a little olive oil for 2-3 minutes before transferring to the oven to bake. This helps kickstart the Maillard reaction.

Make-Ahead Tips

You can mix the ricotta base up to a day in advance and store it covered in the refrigerator. The chili honey can also be made ahead and gently reheated. Assemble and bake just before serving for the best texture.

Substitutions

**Ricotta**: While whole milk ricotta offers the best creaminess, part-skim can be used. Ensure it's very well drained.,**Calabrian Chili Paste**: Sriracha, red pepper flakes (infused in the honey), or another hot sauce can be used, but Calabrian chili paste has a unique fruity heat.,**Pistachios**: Toasted almonds, walnuts, or even toasted breadcrumbs can be substituted for the crunch.,**Herbs**: Chives, basil, or oregano could be used if parsley and mint aren't available.