You could add an egg to this dish and get a puffier result - just make sure you bake the mixture in a straight-sided pan. To make recipe a little lighter, you could use part-skim ricotta cheese, but you’ll miss the luxurious richness of the cheese. This is an appetizer or snack, so go for the whole milk version and share it with friends. From Air Fry Genius by Meredith Laurence
Dips, Vegetarian, Feeds a Crowd, Capers, Entertaining, party food, Make Ahead
Author: Meredith Laurence
7-inchpie dish or cake pan
1½cupswhole milk ricotta cheese
zest of 1 lemonplus more for garnish
1teaspoonfinely chopped fresh rosemary
pinchcrushed red pepper flakes
2tablespoonsextra-virgin olive oil
salt and freshly ground black pepper
1tablespoongrated Parmesan cheese
Pre-heat the air fryer to 380ºF.
Combine the ricotta cheese, lemon zest, rosemary, red pepper flakes, capers, olive oil, salt and pepper in a bowl and whisk together well. Transfer to a 7-inch pie dish and place in the air fryer basket. You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the pie dish and hold the ends of the foil to move the pie dish in and out of the air fryer basket. Tuck the ends of the foil beside the pie dish while it cooks in the air fryer.
Air-fry at 380ºF for 8 to 10 minutes, or until the top is nicely browned in spots.
Remove from the air fryer and immediately sprinkle the Parmesan cheese on top. Drizzle a little more olive oil on top and add some freshly ground black pepper and some lemon zest as garnish. Serve warm with pita chips or crostini.
Baked Ricotta with Lemon and Capers
Amount Per Serving
Calories 152Calories from Fat 117
% Daily Value*
Saturated Fat 6g30%
Vitamin A 275IU6%
* Percent Daily Values are based on a 2000 calorie diet.