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–+ servings
Baked ricotta appetizer unmolded and topped with crispy prosciutto, fried sage, and capers, served warm on a white pedestal plate

Baked Ricotta with Crispy Prosciutto, Capers & Sage

Creamy baked ricotta, lightly whipped and set just enough to unmold cleanly, finished with crispy prosciutto shards, fried sage, and briny capers. Elegant, warm, and perfect with crusty bread or crostini.
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Total Time 1 hour
Servings: 2 as an appetizer
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

Baked Ricotta
  • 9 oz 250 g whole-milk ricotta cheese
  • 1 large egg
  • ½ tsp finely grated lemon zest
  • 1 tsp olive oil
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil for the mold
Crispy Prosciutto
  • 1 thin slice of prosciutto
Sage & Capers
  • 1 tbsp olive oil
  • 1 –2 fresh sage leaves
  • 1 tbsp capers drained and patted dry
To Serve
  • Rustic sourdough grilled bread, or crostini

Method
 

Prepare the mold
  1. Preheat the oven to 400°F (200°C). Line a straight-sided ramekin, small cocotte, or ring mold (about 3 inches wide) with parchment paper, making sure it lines the sides and extends slightly above the rim. Lightly oil the parchment and base with olive oil. If serving directly in the ramekin, skip the parchment and simply oil the ramekin.
Make the ricotta mixture
  1. In a bowl, combine the ricotta, egg, lemon zest, 1 tsp olive oil, salt, and black pepper. Mix until smooth and lightly whipped, being careful not to overmix. Spoon into the prepared mold and smooth the top.
Bake
  1. Place the mold on a baking sheet and bake for 40–45 minutes, until the ricotta is set, lightly golden at the edges, and just firm in the center. Remove from the oven and let rest for 10–15 minutes.
Crisp the prosciutto
  1. While the ricotta bakes, place a frying pan over low heat and add the prosciutto slice. Cook gently until crisp and most of the fat has rendered. Let cool completely, then break into large shards.
Fry the sage and capers
  1. Heat the olive oil in a small skillet over medium heat. Fry the sage leaves until crisp, about 10–20 seconds, then transfer to a paper towel. In the same oil, add the capers and fry until crisp and slightly opened, about 1 minute. Remove from heat.
Unmold
  1. Run a thin knife around the edge if needed. Invert the ricotta onto a serving plate, lift off the mold, and gently peel away the parchment.
Finish and serve
  1. Drizzle with extra virgin olive oil. Spoon the warm crispy capers over the top and finish with sage leaves and prosciutto shards. Serve warm with bread or crostini.

Notes

  • The ricotta can be baked a few hours in advance and gently reheated at 275°F (135°C) before unmolding.
  • Prosciutto can be crisped ahead and stored at room temperature.
  • Assemble just before serving for best texture.
  • Add a pinch of red pepper flakes to the oil for heat, skip prosciutto for a vegetarian version with extra capers and sage, or finish with a few drops of truffle oil for an extra-luxe touch.

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