Baked ricotta with lemon and fresh herbs
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Baked ricotta with lemon and fresh herbs

  • Preparation 10 min
  • Cooking time 20 min

Ingredients

    • 240 g / 1 ½ cups ricotta cheese 
    • 3 garlic cloves, finely chopped 
    • 2 tbsp fresh thyme, finely chopped 
    • 1 tbsp fresh rosemary, finely chopped 
    • Zest of 1 lemon 
    • Black pepper, to taste 
    • 1 tsp salt 
    • 60 g / ¼ cup extra-virgin olive oil 
    • 60 g / ¼ cup grated Parmesan cheese 
    • Red chili pepper flakes, to taste 
    • Sliced baguettes, for serving 

1. Preheat oven to 220°C/425°F. 

2. Mix all of the ingredients in a bowl until well combined. 

3. Transfer to the Emile Henry Cheese Baker and bake for 10 minutes with the lid on. 

4. Remove the lid and continue to bake for an additional 5-10 minutes or until bubbly and slightly golden. 

5. Leave to cool briefly and serve with fresh bread.