Sunday, April 28, 2013

Baked ricotta

I went to silo for lunch the other day, and had their fig and ricotta salad. The baked ricotta was light and added a wonderful contrast to the salad, so I decided to try and bake ricotta at home for a starter. Turns out it is the easiest thing and there are probably a heap of recipes out there but this combination seemed to make sense and ended up tasting wonderful.

Take about a cup of ricotta and mix in a clove crushed garlic, some lemon zest, and thyme (if you have it handy) Season with salt and place into an oiled ramekin.

Drizzle a bit of olive oil on the top and bake in an over (around 180) for around 15 - 20 minutes. 

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