Inside the Rustic Kitchen · by Emily
Baked Ricotta
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 31%
CARBS 11G16% OF CAL
0G FIBER0G ADDED0G INTRINSIC10G OTHER0G TOTAL SUGAR
FAT 18G61% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked ricotta blended with parmesan, thyme, and nutmeg, spread on toasted bread. Rich and herbal, a simple Italian appetizer.
starteritalian🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups whole milk ricotta ((500g))
- 1 cup parmesan (freshly grated (40g))
- 2 eggs
- 1 tbsp fresh thyme (chopped)
- 1 pinch nutmeg
- Salt and pepper (to season)
- Butter (for greasing)
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 31%
CARBS 11G16% OF CAL
0G FIBER0G ADDED0G INTRINSIC10G OTHER0G TOTAL SUGAR
FAT 18G61% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 494mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 364mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.