Oregano and Garlic Baked Ricotta

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A quick and easy baked ricotta that can eaten as a meal or used as appetizers at a party.

Course Appetizer, Dinner, Lunch, Main Course, Snack

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword keto ricotta, keto snacks, lchf ricotta, lchf snacks, low carb nikki, low carb ricotta, low carb snacks, oregano and garlic baked ricotta

Prep Time 10

Cook Time 20

Total Time 30

Servings appetizer squares

Calories 53kcal

Preheat oven to 200C and line a baking tray with baking paper. Open your packet of ricotta and let it sit while the oven heats so some of the liquid can drain out. Carefully turn out your ricotta onto your baking tray. You might want to lie the tray on top of the ricotta basket and flip it to turn it out.
Sprinkle or spread your garlic over the ricotta. Focus on the top centre but spread it onto the sides also. Drizzle generously with extra virgin olive oil and sprinkle with oregano leaves to evenly cover. Season with salt and pepper.
Bake at 200C for 15-20 minutes until starting to go golden. Remove and allow to cool on the tray. There may be some excess liquid you might want to carefully drain off.

Net Carbs - 0.8