Six delicious ideas for this cheese, from a breakfast treat to an after-dinner dessert.

By Chris Morocco
Updated February 18, 2015
Credit: Levi Brown

Mild tasting and decidedly unstinky, ricotta occasionally fades into the background—or between lasagna layers. But versatility is part of its appeal. Ricotta works in sweet and savory dishes, from creamy eggs to, of course, cheesecake. The name comes from the Italian method of recooking whey left over from the making of other cheeses (like mozzarella and provolone) with an acid to form creamy curds. Today ricotta is often produced from whole milk and vinegar. The result: a soft, scoopable cheese that can stand alone. (Although it’s even better with honey.)

Baked Ricotta With

Parmesan and Herbs