Chilli and Herb Baked Ricotta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe. Ingredients:
750 g wedge fresh ricotta cheese |
1 tablespoon extra virgin olive oil |
1 teaspoon fresh ground black pepper |
1/2 teaspoon dried chili pepper flakes |
2 tablespoons finely chopped fresh oregano |
Directions:
1. Place ricotta on an oven tray lined with baking paper.
2. Drizzle with oil, sprinkle with pepper and half of the chilli.
3. Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
4. Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.
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