Serves 6 as a snack
1 small red chilli, finely chopped
1 tbsp fresh thyme leaves
Zest 1/2 lemon
Salt and pepper
¼ cup Bertolli Originale olive oil
Lavoche, to serve
Combine ricotta, chilli, thyme, lemon zest and salt and pepper in a bowl, mix well.
Place ricotta mixture into a small sieve, pressing down gently to form a flat surface. Place the sieve over a bowl, cover loosely with paper towel and refrigerate for 2 hours minimum.
Preheat oven to 190ºC (170ºC fan). Lightly grease a shallow baking dish, turn ricotta dome out onto the dish. Pour oil over the ricotta to coat completely.
Bake for 20 mins or until edges are golden. Reduce oven to 160ºC (140ºC fan), baste ricotta with hot oil mixture and bake for a further 30 mins.
Allow ricotta to cool to room temperature then serve with lavoche.