Lemon Garlic Baked Ricotta
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.82 out of 5 stars
(11)
Ingredients
8 servings
- 2 cups of full fat ricotta (, the best you can afford)
- 1 to 3 tbsp full fat cream or milk (, optional (only required if you aren't using fresh Italian ricotta)
- Zest of 1 lemon
- 2 medium garlic cloves (, minced)
- 1/4 tsp salt
- 2 tbsp olive oil
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Preparation
Step 1
Preheat oven to 180C/350F.
Step 2
Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
Step 3
Add the lemon, garlic and salt and mix to combine.
Step 4
Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
Step 5
Bake for 15 to 20 minutes until the top is lightly browned.
Step 6
Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).
Step 7
Garnish options (optional)
Step 8
Fresh thyme, parsley or any other herbs, finely chopped (pictured)
Step 9
Chopped tomatoes, red onion and parsley (pictured)
Step 10
Finely chopped antipasto (eg olives, sun dried tomatoes)
Step 11
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