Savory Ricotta Flan with Lemon and Basil is a quick and easy Italian appetizer that’s perfect for summer.
Light, creamy, and full of fresh flavor, this elegant dish can be served warm or cold, making it ideal for any occasion - from casual lunches to more refined dinners.
The combination of fresh ricotta, lemon zest, and chopped basil creates a delicate and aromatic flan with a soft, velvety texture. It’s a simple recipe that relies entirely on the quality of its ingredients, so be sure to choose the best you can find.
You can use either goat’s milk ricotta for a stronger flavor or cow’s milk ricotta for a more delicate taste. Just make sure the ricotta is firm and well-drained. For the lemon zest, go with organic lemons, and always use fresh basil for maximum aroma.
Savory Ricotta Flan is a great make-ahead appetizer that pairs well with any type of menu—meat, fish, or vegetarian. It’s an unexpected and delightful starter that will impress your guests with its lightness and vibrant Mediterranean taste.
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Ingredients
Prep Time: 10 Min | Cook Time: 20 Min | Servings: 4
- 300 g (10 oz) ricotta cheese
- 1 medium egg
- 80 g (¾ cup) grated Parmigiano Reggiano
- 2 tablespoons extra virgin olive oil
- The zest of 1 organic lemon
- 10 basil leaves
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
Step 1) - Start by placing the ricotta in a large bowl and breaking it up with a fork until smooth and creamy.
NOTE: If your ricotta seems too moist or soft, it's a good idea to let it drain. Place it in a fine mesh strainer or colander and let it sit for at least 30 minutes to remove any excess liquid. This step is essential for achieving the right texture in your savory flan.
Next, add a whole egg to the ricotta and mix thoroughly until the egg is fully incorporated and the mixture is uniform.
Step 2) - Now it’s time to add the grated Parmigiano cheese and the zest of a lemon. If the lemon is particularly large, you may only need half the zest. Be sure to use an organic lemon, since you’ll be using the peel, and wash it carefully before zesting.
Step 3) - Chop the fresh basil leaves finely. You can do this with a mezzaluna knife on a cutting board for a rustic touch, or use a small food processor if you prefer. Once chopped, add the basil to the ricotta mixture.
Drizzle in some high-quality extra virgin olive oil, then season with a pinch of salt and freshly ground black pepper to taste. Mix everything together until you have a smooth, well-combined mixture with a fresh and fragrant aroma.
Bake
Step 4) - Prepare 4 small individual ramekins or oven-safe baking molds. Lightly grease the inside of each with a bit of olive oil to prevent sticking.
Spoon the ricotta mixture into the molds, filling them about three-quarters full. Avoid filling them to the top, as the flans will puff up slightly while baking.
Step 5) - Place the molds in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the flans are set and lightly golden on top.
Once baked, let them rest for a few minutes, then carefully remove them from the molds and place them on a serving plate. Garnish with a fresh basil leaf for a simple, elegant touch.
These savory ricotta flans with lemon and basil are delicious served lukewarm or cold, making them a perfect make-ahead appetizer for summer gatherings or elegant dinners.
More Recipes with Lemon and Ricotta
Storage
You can store savory ricotta flans in the refrigerator for up to 2 days. Let them cool completely, then cover them with plastic wrap or place them in an airtight container.
When ready to serve, you can enjoy them cold or gently reheat them in the oven at a low temperature for a few minutes.
I don't recommend freezing, as it may alter the texture and delicate flavor of the flan.
How to Serve
I recommend serving these delicate ricotta flans with Genovese pesto or light fresh tomato sauce on the side.
These flavorful additions perfectly complement the fresh taste of lemon and basil, adding depth and color to the dish.
I used practical and charming single-portion molds, perfect for an elegant presentation. However, you can also bake the mixture in a small loaf pan (about 7x15 cm) and serve it sliced - an equally delicious and eye-catching option for sharing.
Substitutes
If you’d like to customize the flavor of this savory ricotta flan, you can easily swap out the lemon and basil for other fresh ingredients, while keeping the base mixture of ricotta, egg, and Parmigiano the same. This gives you plenty of room to experiment without affecting the flan’s texture or consistency.
For a refreshing twist, try using fresh mint and a touch of grated ginger - a combination that adds brightness and a hint of spice. Another delicious variation is chopped oregano with a few finely chopped capers, which brings a more Mediterranean and slightly tangy flavor profile.
If you prefer a more intense and bold flavor, you can replace cow’s milk ricotta with sheep’s milk or goat’s milk ricotta. These alternatives offer a richer, more distinctive taste. You can also substitute the ricotta entirely with other creamy, spreadable cheeses such as goat cheese, robiola, or even a mild cream cheese, depending on your preference. Just make sure the texture remains firm enough to hold the flan’s shape during baking.
Recipe Card
Savory Ricotta Flan with Lemon and Basil (Italian Appetizer)
Ingredients
- 300 g ricotta cheese - 10 oz
- 1 medium egg
- 80 g grated Parmigiano Reggiano - ¾ cup
- 2 tablespoons extra virgin olive oil
- 1 organic lemon zest
- 10 basil leaves
- salt - to taste
- ground black pepper - to taste
Instructions
- Start by placing the ricotta in a large bowl and breaking it up with a fork until smooth and creamy.
- Next, add a whole egg to the ricotta and mix thoroughly until the egg is fully incorporated and the mixture is uniform.
- Add the grated Parmigiano cheese and the zest of a lemon. If the lemon is particularly large, you may only need half the zest. Be sure to use an organic lemon, since you’ll be using the peel, and wash it carefully before zesting.
- Chop the fresh basil leaves finely. You can do this with a mezzaluna knife on a cutting board for a rustic touch, or use a small food processor if you prefer. Once chopped, add the basil to the ricotta mixture.
- Drizzle in some high-quality extra virgin olive oil, then season with a pinch of salt and freshly ground black pepper to taste. Mix everything together until you have a smooth, well-combined mixture with a fresh and fragrant aroma.
- Prepare 4 small individual ramekins or oven-safe baking molds. Lightly grease the inside of each with a bit of olive oil to prevent sticking.
- Spoon the ricotta mixture into the molds, filling them about three-quarters full. Avoid filling them to the top, as the flans will puff up slightly while baking.
- Place the molds in a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until the flans are set and lightly golden on top.
- Once baked, let them rest for a few minutes, then carefully remove them from the molds and place them on a serving plate. Garnish with a fresh basil leaf for a simple, elegant touch.
- These savory ricotta flans with lemon and basil are delicious served lukewarm or cold, making them a perfect make-ahead appetizer for summer gatherings or elegant dinners.
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