Cranberry Baked Ricotta with Maple Pecans

Cranberry Baked Ricotta with Maple Pecans is an easy entertaining appetizer or dessert. The ricotta bake comes together with ricotta, orange, eggs, maple syrup, cranberries, and thyme, with cinnamon maple syrup candied pecans on top. Simple and delicious!

Course Appetizer, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Servings

Calories 218kcal

Author Cara Lanz

Ingredients

Baked Ricotta

15 oz. whole milk ricotta
2 eggs
1 tablespoon orange zest
2 tablespoons maple syrup
1 tablespoon fresh thyme
½ cup dried cranberries

Maple Pecans

½ cup pecans
salt
½ teaspoon cinnamon
⅓ cup maple syrup

Instructions

Preheat the oven to 425. Spray a small 1 quart baking dish with cooking spray.
Place the ricotta, orange zest, eggs, 2 tablespoons of maple syrup, and thyme in a medium bowl and whisk until the mixture is smooth and creamy. Stir in the cranberries.
TIP: If the ricotta is grainy, you can place the ricotta, orange zest, eggs, maple syrup and thyme in a food processor and process for a few minutes until the mixture is smooth. Then stir in the cranberries.
Pour the ricotta mixture into your prepared baking dish.
Bake for about 40 minutes until the top is golden brown. The ricotta bake will puff up in the oven, then fall after you remove it.
While the baked ricotta is cooling, prepare your maple pecans. In a small skillet over medium heat, add the pecans, salt, cinnamon, and maple syrup. It will bubble up and get foamy. Stir until the syrup reduces down and becomes thick and glossy.
Immediately pour the maple pecans over the ricotta bake.
Serve with crackers, bread, cookies, fruit, pretzels. Store any leftovers covered in the refrigerator for 3-5 days.

Nutrition