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Baked Ricotta with Marmalade Glaze and Crispy Sage

Baked Ricotta with Marmalade Glaze and Crispy Sage

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

Ricotta and orange is a classic pairing, and adding the pistachio and sage brings depth and crunch to this Baked Ricotta with Marmalade Glaze and Crispy Sage, from recipe writer and food stylist Kate Calder. It’s the ultimate indulgent sharer – serve it with radicchio leaves and crackers for scooping, and pair with your favourite sparkling rosé – the wine’s crisp, fruity notes will go wonderfully with the mellow, creamy cheese. Looking for more Recipes For Sharing? Look no further.
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  • 1 (250g) tub ricotta
  • 2½ tbsp extra-virgin olive oil
  • 2 heaped tbsp marmalade
  • 1 handful shelled pistachios
  • 1 handful sage leaves
  • 1 (120g) pack crackers, to serve
  • 1 (300g) bag radicchio, leaves separated, to serve


Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Tip the ricotta out of its tub into the centre of a small baking dish (so its biggest surface is on the bottom); ease it out with a knife if needed. Or you can use a piece of foil instead of a dish, scrunching up the edges to make a lipped plate to sit on a baking tray.

Step 2

Drizzle the ricotta with ½ tsp oil and top with the marmalade. Bake for 25 mins.

Step 3

Meanwhile, toast the pistachios in a dry pan until golden; allow to cool, then chop and set aside. Fry the sage leaves in the remaining oil until crisp. Drain on kitchen towel, taking care not to break them.

Step 4

Use a fish slice to transfer the baked ricotta to a serving dish; top with the nuts and sage. Serve straight away with the crackers and radicchio leaves. Store leftovers in the fridge in an airtight container.

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