Ina has graciously shared so many of her cooking secrets with us, from making better soups to a versatile vinaigrette. And, of course, she’s always been there for us ahead of the holidays, giving us a sneak peek into what she’ll be serving.
While she has plenty of her own recipes, Ina also isn’t shy to share favorites from other chefs—including this 5-ingredient baked ricotta recipe she posted about on Instagram back in 2020. The recipe comes from chef Missy Robbins, owner of the New York City restaurants Lilia and Misi and the creator of the boutique pasta and Italian specialty shop Misi Pasta.
The general consensus on whether Robbins’ Baked Ricotta with Stone Fruit and Honey recipe should be served with savory or sweet foods appeared to be mixed, leaning slightly toward savory— although our favorite fan response was, “Maybe a combo?!” Agreed.
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While Ina didn’t disclose the full recipe in her IG post, thankfully chef Robbins spilled the details with the James Beard Foundation. The recipe can also be found in Robbins’ cookbook, Breakfast, Lunch, Dinner…Life! Recipes and Adventures from My Home Kitchen.
To make it, you press the ricotta into a greased muffin tin and bake it in a 375°F oven until just set (about 15 to 17 minutes). Let the ricotta cool slightly, then use a mini offset spatula to loosen it from the tin and flip it onto a parchment paper-lined baking sheet. Top the cheese with a drizzle of olive oil, sea salt, black pepper and red pepper flakes, pieces of lemon peel and thyme sprigs. Then pop the sheet pan into the oven and bake until golden brown around the edges, around 10 to 12 minutes more. Finish it off with a drizzle of honey and you have a delicious spread to serve with your favorite crackers or fruit. Robbins recommends serving it with wedges of nectarines, plums or peaches.
Since ricotta is the star of the recipe, picking out the right kind is the secret to success. “The most important thing about this recipe is buying the right ricotta,” says Robbins. “Do not buy the regular grocery store variety. It is generally watery and doesn’t have enough fat content to get the creaminess you’re after. Take the time to seek out a more authentic artisanal variety, or go to your closest old-school Italian market to get the good stuff.”
Yep, “good” ricotta. We think Ina would agree! And we’re loving this versatile, elegant recipe year after year. All that’s missing is a great glass of sparkling wine to sip alongside!