Anne Burrell's Ricotta Cheese Recipe: Golden-Crusted Bites With Herbed Pull-Apart Magic

Anne Burrell's ricotta cheese recipe transforms simple ingredients into golden-crusted bites with herbed pull-apart magic. 🌟 This dish balances creamy ricotta with crispy breading and aromatic herbs, creating an appetizer that's both elegant and approachable.

The secret lies in proper breading technique and baking at the right temperature to achieve that perfect golden crust.

What makes this recipe stand out is its versatility—serve it as a warm appetizer at dinner parties, a sophisticated snack for gatherings, or even a light main course when paired with fresh greens.

The herbed pull-apart texture ensures every bite delivers a satisfying contrast of creamy ricotta and crispy exterior, making it a crowd-pleaser.

With just a few simple ingredients and a straightforward method, you'll achieve restaurant-quality results at home. The dish bakes in under 20 minutes, delivering warm, golden bites that disappear faster than you can say "pull-apart."

Perfect for entertaining or a cozy weeknight treat, this recipe proves that impressive appetizers don't require complicated techniques.

Once mastered, you can customize it with different herbs, cheeses, or breading options to suit any occasion. The key is maintaining the balance between creamy filling and crispy exterior—once you nail that, you'll have a go-to recipe for any gathering. Let's get started on creating these golden, herbed bites!

Ingredients for anne burrell ricotta cheese

Creamy ricotta meets crispy herbed crust—just twelve ingredients for golden, pull-apart perfection.

The ricotta is non-negotiable here—full-fat ensures that creamy texture everyone loves. Whole milk ricotta from brands like Galbani or BelGioioso works best, but any high-quality ricotta will do. Fresh herbs are essential for that bright, aromatic profile; Whole Foods or local farmers markets carry the freshest parsley and dill. If you're using dried herbs, reduce to one-third the amount—they lack the moisture and vibrancy of fresh. For the breading, Panko creates that perfect crispy exterior, but if you're out, regular breadcrumbs toasted in olive oil work in a pinch.

No Panko? Crushed cornflakes or crushed potato chips add a satisfying crunch. Short on fresh herbs? Dried oregano or thyme can substitute, but taste the mix before baking—you may need to adjust. The garlic should be freshly minced for the best flavor, but if you're using powder, half the amount works. For extra richness, add 1 tbsp of grated pecorino alongside the Parmesan. The lemon zest might seem like a small detail, but it's what elevates this dish from good to restaurant-quality—don't skip it.

Mix the ricotta and eggs first, then fold in the herbs and zest—this keeps the filling cohesive. Bake immediately after breading for that perfect golden crust. These bites reheat beautifully—just 5 minutes at 350°F to restore crispiness. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 1 month. Portion into individual servings before freezing for easy reheating.

Step-by-step instructions for Anne Burrell's herbed ricotta bites

Transform creamy ricotta into golden, pull-apart bites with this foolproof method.

In a medium bowl, combine the 16 oz whole milk ricotta cheese with the 2 whole large eggs and mix until fully incorporated. The mixture should be smooth with no lumps—use a silicone spatula to scrape along the bottom of the bowl for even blending.

In a separate small bowl, finely chop the 0.5 cup fresh parsley leaves and 0.25 cup fresh dill leaves together. Add them to the ricotta mixture along with the 2 minced garlic cloves, 1 tsp lemon zest, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Stir gently to distribute the herbs evenly while preserving their bright colors. This herbed mixture is the heart of your bites—don't overmix or you'll break down the delicate textures.

Place the 1 cup all-purpose flour on a large plate and set aside. In another shallow dish, combine the 1 cup panko breadcrumbs with the 0.25 cup grated parmesan cheese and mix thoroughly. This creates a flavorful, crispy outer layer that contrasts beautifully with the creamy ricotta center.

In a third shallow dish, pour the 2 tbsp extra-virgin olive oil and spread it evenly. This oil will help create that signature golden crust when fried. Arrange your three dishes in order of use—flour first, then the panko-parmesan mixture, and finally the olive oil—for an efficient breading process. Keep the ricotta mixture nearby as you'll be working quickly.

Using a 2-tablespoon scoop, portion the herbed ricotta mixture into 16 evenly sized balls and place them on a parchment-lined baking sheet. Gently roll each ball between your palms to create smooth, uniform spheres about 1.5 inches in diameter. The consistency should hold together when rolled but still feel soft to the touch.

Working in batches, roll each ricotta ball first through the flour, then the panko-parmesan mixture, and finally dip into the olive oil. Press gently to adhere the coating evenly. Place the breaded bites on the prepared baking sheet, leaving 1 inch between each for even frying. Cover with plastic wrap and refrigerate for 15 minutes—this chilling step helps the coating adhere better and prevents the bites from falling apart during frying.

Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy—this is crucial for achieving that perfect golden crust without burning the exterior. Fry 4-5 bites at a time, being careful not to overcrowd the pan. The oil should sizzle gently when the bites are added.

Fry for 2-3 minutes per side until golden brown and crispy. You'll see the edges turn a beautiful golden hue and the panko should be evenly toasted. Use a slotted spoon to remove the bites and drain on a wire rack or paper towel-lined plate. The internal temperature should reach 160°F—this ensures they're cooked through while maintaining their creamy center. Work in batches to maintain consistent frying temperature.

Transfer the golden ricotta bites to a serving platter and sprinkle with additional chopped parsley and dill for a fresh finish. Serve immediately while still warm and crispy—these bites are best enjoyed right out of the fryer when the exterior is at its most satisfying crunch. The contrast between the crispy exterior and creamy interior makes each bite irresistible.

For a sophisticated presentation, arrange the bites on a platter with lemon wedges on the side. The bright acidity of the lemon cuts through the richness of the ricotta, balancing each bite perfectly. These golden, herbed bites make an impressive appetizer that's perfect for entertaining or enjoying as a light snack with a crisp white wine.

Perfect pairings for this anne burrell ricotta cheese

Herbed Pairing Ideas

Fresh herbs elevate these bites further—try a lemon-herb butter made with 2 tbsp softened butter, 1 tsp lemon zest, and 1 tbsp chopped chives. Serve alongside for dipping or sprinkle over the finished bites. I love using flat-leaf parsley and thyme for a more Mediterranean touch. 🌿

Wine Pairings

A crisp Italian Pinot Grigio from Alto Adige or a Sauvignon Blanc from New Zealand complements the herbed flavors beautifully. The acidity in these wines cuts through the richness of the ricotta while enhancing the bright herbs.

For a red option, a light Chianti works surprisingly well with the garlic and lemon notes. 🍷

Beverage Pairings

Sparkling water with a splash of lemon juice and a pinch of salt is my go-to for balancing the richness. For something stronger, a gin and tonic with fresh rosemary and cucumber adds a refreshing contrast.

If you prefer beer, a Belgian witbier like Stella Artois brings citrusy brightness that pairs perfectly with the lemon zest. 🍺

Dipping Sauces

Whip up a quick garlic aioli by mixing ½ cup mayonnaise with 1 minced garlic clove, 1 tsp lemon juice, and a pinch of salt.

For something lighter, blend ½ cup Greek yogurt with 1 tbsp chopped dill, 1 tsp lemon juice, and ½ tsp honey. Both sauces add a tangy contrast to the creamy ricotta. 🥄

Side Dish Pairings

Serve these bites alongside a simple arugula salad> with a balsamic vinaigrette—the peppery greens and tangy dressing balance the richness perfectly. Roasted asparagus> with a sprinkle of lemon zest and Parmesan also makes a great pairing.