Baked Ricotta with Honey and Pistachios – Creamy

This Baked Ricotta with Honey and Pistachios is creamy, lightly sweet, and packed with Mediterranean flavors. The rich, warm ricotta pairs beautifully with golden honey and crunchy pistachios, creating a simple yet elegant appetizer or dessert.

The best part? It’s incredibly easy to make with just a few ingredients and minimal prep time!

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Ingredients for Baked Ricotta with Honey and Pistachios

For the Baked Ricotta:

• 1 ½ cups (375g) whole-milk ricotta cheese
• 1 large egg
• ¼ cup (60g) Greek yogurt or sour cream
• ¼ teaspoon salt
• ½ teaspoon vanilla extract (optional for sweetness)

For the Topping:

• ¼ cup (60ml) honey
• ⅓ cup (40g) shelled pistachios, roughly chopped
• 1 teaspoon lemon zest (optional, for brightness)
• Fresh thyme or mint (optional, for garnish)

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Kitchen Equipment Needed

• Mixing bowl
• Whisk
• Small baking dish (6-8 inches)
• Parchment paper (optional)
• Oven

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Step-by-Step Instructions

1. Preheat & Prepare the Ricotta Mixture

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together ricotta, egg, Greek yogurt, salt, and vanilla extract until smooth.

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2. Bake the Ricotta

1. Grease a small baking dish and pour in the ricotta mixture.
2. Smooth the top with a spatula.
3. Bake for 25-30 minutes, or until set and lightly golden on top.

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3. Add Toppings & Serve

1. Drizzle the warm ricotta with honey.
2. Sprinkle with chopped pistachios and lemon zest.
3. Garnish with fresh thyme or mint.
4. Serve warm or at room temperature with crackers, toasted bread, or fruit.

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Expert Tips for the Best Baked Ricotta

Use high-quality ricotta – A fresh, whole-milk ricotta gives the best creamy texture.
Don’t overbake – It should be firm but still slightly soft in the center.
Toast the pistachios – Lightly toasting enhances their nutty flavor.

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Common Mistakes to Avoid

Using low-fat ricotta – Full-fat gives a richer, creamier texture.
Skipping the yogurt or sour cream – Helps keep the ricotta moist.
Overloading with honey – A light drizzle keeps it balanced.

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Serving and Presentation Ideas

• Serve with warm crostini, pita chips, or crackers.
• Pair with fresh figs, grapes, or sliced pears.
• Add a side of prosciutto or cured meats for a savory contrast.

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How to Store & Make Ahead

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Warm at 300°F (150°C) for 5-7 minutes.
• Microwave: Heat in short 10-second bursts until warm.

Make-Ahead Tip:

• Prepare the ricotta mixture a day in advance, then bake before serving.

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Variations and Substitutions

• Make it savory – Add roasted garlic and black pepper instead of honey.
• Use different nuts – Swap pistachios for almonds, walnuts, or hazelnuts.
• Add a citrus twist – Mix in orange zest for extra freshness.

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What to Serve with Baked Ricotta with Honey and Pistachios

• A crisp white cheese platter with nuts and dried fruit
• A side of warm, crusty bread for spreading
• A drizzle of balsamic glaze for depth

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Frequently Asked Questions (FAQ)

Can I make this without eggs?

Yes! The texture will be slightly softer but still delicious.

Can I use mascarpone instead of ricotta?

Yes, but it will be richer and less firm than ricotta.

Can I serve this cold?

Yes! It’s just as delicious chilled or at room temperature.

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Conclusion

This Baked Ricotta with Honey and Pistachios is creamy, nutty, and slightly sweet, making it the perfect appetizer or dessert for any occasion. Whether paired with warm bread, fresh fruit, or crackers, it’s a simple yet elegant dish that’s sure to impress!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more Mediterranean-inspired recipes!

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Calories Per Serving

Approximate Calories: 220 kcal per serving (based on 6 servings).

Preparation Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves: 6

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