You cannot go wrong with this recipe. Honestly, it’s so easy and everyone just loves it. Serve it either as a sort of dip, hot out of the oven, or leave it to cool to room temperature and then cut it into wedges with a salad, some bread and perhaps a plate of paper-thin pink prosciutto. The latter is my pick as the flavours seem to be much more delicious and rounded at room temperature.
Baked ricotta
You cannot go wrong with this recipe. Honestly, it’s so easy and everyone just loves it. Serve it either as a sort of dip, hot out of the oven, or leave it to cool to room temperature and then cut it into wedges with a salad, some bread and perhaps a plate of paper-thin pink prosciutto. The latter is my pick as the flavours seem to be much more delicious and rounded at room temperature.
Ingredients
- 500 g 1 lb 2 oz fresh whole-milk ricotta
- 3 eggs
- 1 cup 100 g grated parmesan cheese
- 1 tsp thyme leaves plus extra to garnish
- ½ tsp sea salt
- A few good grinds of black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Grease and line a 20 cm (8 inch) spring-form tin with baking paper.
- Combine the ricotta, eggs, parmesan, thyme, salt and pepper in a bowl and whisk until smooth.
- Pour into the tin and smooth the top.
- Pop the ricotta into the oven and cook for 30 minutes or until golden and puffed.
- Top the baked ricotta with the extra thyme and set aside to cool to room temperature.