Bagels di Ricotta


Based on Monday’s post, entitled Simplicity, about simple crostini baked with ricotta, I wanted to do something similar that would be an option for breakfast. Or maybe even dessert, depending on your tastes.

So at the same time I was baking my sliced French bread for crostini, I opened up a bagel and toasted it as well.

I used the same mixture – 5 ounces of ricotta with one egg mixed together, plus the Parmesan, and topped the toasted bagel with some of this. Then I placed the bagel back into the oven for 15 minutes.


Before I ate it – after all, it was breakfast time – I drizzled the ricotta-topped bagel with orange-infused oil.


The oil isn’t sweet, it just tastes like oranges!


I could have added a touch of sugar, or a little honey to the ricotta mixture first, but I liked the idea of the savory Parmesan in the mixture, and so I left it alone. And I added raspberry jam. I did, however, omit the salt, pepper, and thyme!

I must say, it was absolutely fabulous.


And then I drizzled a little more orange oil…


And ate some more. Until there was none left.

Idea: Make these ahead of time, maybe using mini bagels, and then heat them up in a warming drawer or warm oven, and serve to company. They are fabulous for breakfast, I can attest, but for a brunch they would also be spectacular, especially with different jams and jellies. Maybe a little messy, but no one will care. They don’t get soggy because the bread is toasted first, and then the ricotta is baked.

35 thoughts on “Bagels di Ricotta

  1. Luscious! I am trying to imagine the taste of that oil…. wow, should try to find it

    (guess who is going to Paris on Wednesday? guessed? yeap, MOI!!!!!!)

    • You can find orange oils quite easily. I would just make sure they’re natural, so there’s no synthetic flavor and after taste! Thanks for your comment!

  2. Love bagels, but we don’t have them in Sweden … some café’s has starting doing them, but we can’t buy them .. wonder why, but I love ricotta, orange .. so I will do this with other bread. Could do with a sandwich like this just now.

    • I’ve found them occasionally over the years – more at gourmet grocery stores. Very tasty. I remember once I used the orange oil to saute leeks in a rice pilaf that I served when catering a charity dinner, and it went over very well.

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