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Cheesy Ricotta Bread…a delicious yet quick side dish!

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Cheesy Ricotta Bread…a delicious yet quick side dish!

 

Hey guys, it’s Robin!  Are you ready to impress your dinner guests? Or wait, skip the guests, and just make this for you and/or your family tonight! It’s so quick to make, but will seem like you spent hours on it.

 

I got this recipe from a guy who was dating my roommate back in college. He made dinner for all of us one night and although he was making plain ol’ spaghetti, this bread made the whole dinner gourmet! We were really impressed. Unfortunately, he didn’t become a permanent fixture — but this recipe sure did!

 

 

 

 

This bread goes amazingly well with spaghetti, minestrone soup, or any Italian tomato based dish. It’s the perfect amount of creamy and cheesy, with toasted edges and a chewy center. And as hard as you try not to, you’ll probably eat more of the bread than the entree you serve it with. But that’s okay…you wouldn’t be the only one!

 

 

 

Okay, ready to throw this together? And let your taste buds fall in love?

 

Shopping List:

  • ½ cup mayonnaise
  • 1 cup ricotta cheese
  • 1 1/2 cup shredded parmesan (not the powdered stuff)
  • ½ tsp garlic powder
  • 1 loaf French bread
  • Chopped fresh or dries parsley for garnish

 

 

Gather your ingredients:

 

 

In a bowl, mix together the 1/2 cup mayo, 1 cup ricotta cheese, 1 cup of the parmesan cheese (the remaining 1/2 cup is for later), and 1/2 tsp garlic powder.

**The shredded parmesan is used because it melts much better than the powdered stuff you find in the shaker jar.

 

Slice your loaf of french bread open lengthwise and spread the mixture evenly over both sides of your bread.

 

 

Sprinkle the remaining ½ cup of parmesan cheese on top of the ricotta mixture.

 

 

Bake the bread open-face on a cookie sheet in a 350 degree oven for 10 minutes or until the cheese has melted and the bottoms are nice and crispy. Pull them out of the oven and sprinkle your parsley on the top for a lovely garnish. (You know, to give it some character, like you slaved away on it.)

 

 

See, I told you it was that easy. Now go give your taste buds a hug!

 

-Robin

 

 

 

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Cheesy Ricotta Bread — Recipe Card

servings: approx 6-8

  • ½ cup mayonnaise
  • 1 cup ricotta cheese
  • 1 1/2 cup shredded parmesan (not the powdered stuff)
  • ½ tsp garlic powder
  • 1 loaf French bread
  • Chopped fresh or dried parsley for garnish

 

Mix the first four ingredients withholding ½ cup of parmesan cheese. Mix until well blended. Cut the French bread in half lengthwise. Spread the ricotta mixture on the open face of both sides of the French bread. Place on a cookie sheet and bake in a 350 degree oven for 10 minutes or until the cheese is melted and the bottom of the bread is crispy. Pull out of oven and sprinkle parsley to garnish. Cut into slices and serve.

[/print_this]

 

 

Cheesy Ricotta Bread…a delicious yet quick side dish!

 

Cheesy ricotta bread 1
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Comments

  1. Marie says:

    This recipe was a KEEPER. The ricotta bread was easy to make and delicious. We broiled it at the last seconds to make it crispier and it was outstanding. I doubled the recipe and only made one loaf of bread. So with the leftover sauce, we put it on our leftover pasta the next night and reheated it in the oven. Superlative. Thanks for sharing.

  2. Elizabeth says:

    I found everything I needed and made it tonight, Maybe I put to much on but didn’t have much taste. I usually butter a roll,sprinkle with a little garlic salt then use shredded mozzarella and put it in the toaster oven. Mmmmmmmmmmmmmmmmm.
    Couldn’t find a small ricotta so now I am stuck with what is left of a large container :( No comment on the bread but the spaghetti was delicious..

  3. Jan says:

    This looks so tasty! We make this in out family all the time with mozzarella instead of ricotta, now I’m going to have to try this variation!

  4. Taya says:

    This looks so good!!

  5. Heather says:

    Oh, yum! I love bread in all its forms, and this looks so good I could eat it right now, for breakfast!

  6. Elizabeth says:

    This sound delicious. I could just slice the bread and have it with wine. Small town here so if necessary what can you use in place of shredded parmesan cheese. Want to make it tonight having spaghetti.

    1. Robin says:

      You can use a romano or asiago if you can’t find parmesan. Romano is a tad saltier but still works.

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Hi, I'm Ashley

Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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