Baked ricotta
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.
Ingrediënten
- 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
Instructies
- 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.
