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 Ā½ cups ricotta cheeseĀ 
    • 3 garlic cloves, finely choppedĀ 
    • 2 tbsp fresh thyme, finely choppedĀ 
    • 1 tbsp fresh rosemary, finely choppedĀ 
    • Zest of 1 lemonĀ 
    • Black pepper, to tasteĀ 
    • 1 tsp saltĀ 
    • 60 g / Ā¼ cup extra-virgin olive oilĀ 
    • 60 g / Ā¼ cup grated Parmesan cheeseĀ 
    • Red chili pepper flakes, to tasteĀ 
    • Sliced baguettes, for servingĀ 

1. Preheat oven to 220Ā°C/425Ā°F.Ā 

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

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

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

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