Name: Baked ricotta with chilli and parmesan
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 500 gram fresh ricotta cheese; 2 clove garlic, chopped finely; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon fresh thyme leaves; 2 tablespoon finely grated parmesan cheese; 2 tablespoon olive oil; 120 gram packet flatbread; 90 gram jar tomato tapenade

Baked ricotta with chilli and parmesan

This baked ricotta is perfect for picnics, just cover with chilli and parmesan and bake it that morning.

Serves 8

Cook

30M

Ingredients

500 gram fresh ricotta cheese

2 clove garlic, chopped finely

1/2 teaspoon dried chilli flakes

1/2 teaspoon fresh thyme leaves

2 tablespoon finely grated parmesan cheese

2 tablespoon olive oil

120 gram packet flatbread

90 gram jar tomato tapenade

Method

1.Press ricotta into a 12cm sieve. Place over bowl, cover. Refrigerate 4 hours or overnight.

2.Preheat oven to 180°C/160°C fan-forced. Grease an oven tray, then line with baking paper.

3.Turn ricotta onto tray. Sprinkle with garlic, chilli, thyme and parmesan, drizzle with oil. Bake, uncovered, about 30 minutes, or until cheese is browned lightly. Cool.

4.Serve ricotta with flatbread and tomato tapenade, if you like.

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