Libum Recipe

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This is a Roman recipe, often pointed to as an early example of "cheesecake."

Estimated Prep Time: 15 minutes

Estimated Cooking Time: 40 minutes Cooking at: 425 F / 220 C / Gas Mark 7



Start heating your oven.

In a good-sized mixing bowl, beat the ricotta cheese with a spoon or electric mixer until it is smooth. Add the egg, bit a beat more to blend the egg in. Add the flour, and stir to make a consistent dough, but do not overmix.

Oil the bay leaves, and place them on a cookie sheet. Mould 4 flatbreads from the dough, and place each on top of a bay leaf. Cover, and bake until golden brown -- 35 to 40 minutes. Let cool on wire rack.

Optional sweetened version of libum that the Romans also made: just before the libum are done, zap the honey in the microwave to warm it. Spread the honey out over a dinner plate, and when the libum come out of the oven, place them to soak in the honey for about 30 minutes.

Recipe notes

You need to cover these while they are in the oven. Use an upside-down ovenproof dish.

Arrange the libum closely enough together so that they can be covered by what you are using as a cover, but not touching each other.

The story behind this recipe...

  • icon
    Libum is a Roman food. Some people say a Libum was an early form of cheesecake, but basically it was unleavened bread with cheese in it, or a baked cheeseball.
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