Baked Ricotta

3 Medium 12345

Serves 6 as a snack

500g ricotta
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

METHOD

STEP 1

Combine ricotta, chilli, thyme, lemon zest and salt and pepper in a bowl, mix well.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Allow ricotta to cool to room temperature then serve with lavoche.