The Barefoot Contessa can't get enough of this cheesy appetizer.
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Ina's coached us through brunch conundrums. She's brought extra spirit(s) to pandemic happy hours. She's been entertaining al fresco all fall long, and now, Ina is getting us prepped ahead for the holidays.

We don't know about you, but at least a couple of the delicious dishes from her just-released cookbook Modern Comfort Food ($21, are sure to make an appearance on our holiday menus. As might this easy, cheese recipe she just introduced us to on Instagram:

"Making @missyarobbins baked ricotta. It can be served with sweet or savory things—which would you prefer?" Ina captioned the photo.

The general consensus appeared to be a mix, leaning slightly toward savory, although our favorite fan response was: "Maybe a combo?!" Agreed.

Ina Garten Cooking
Credit: Getty / NBC NewsWire

Since our stomachs are already growling and we have our crostini practically toasted and ready to dive in, we set out on a quest to discover the recipe for this versatile and cheesy creation.

Luckily, New York City chef Missy Robbins (owner of the restaurants Lilia and Misi and the creator of the new specialty store MP Grocery) has spilled the details with the James Beard Foundation.

"The most important thing about this recipe is buying the right ricotta. Do not buy the regular grocery store variety. It is generally watery and doesn't have enough fat content to get the creaminess you're after. Take the time to seek out a more authentic artisanal variety, or go to your closest old-school Italian market to get the good stuff," Robbins recommends.

Yep, "good" ricotta. Sounds very Ina, and we're very intrigued by this Baked Ricotta with Stone Fruit and Honey recipe. All that's missing is a great glass of sparkling wine to sip alongside!