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.