Baked Ricotta with Lemon and Rosemary
This is probably the easiest appetizer you'll ever do in your life! For those who loves dipping this is the perfect warm treat. I like to serve this as a compliment of other starters as a cheese platter or charcuterie which are cold appetizers, so this Baked Ricotta becomes something comfort and tasty for a change. It looks so simple but in fact it's very tasty.
Ricotta cheese is very neutral and has a very soft flavor. Works perfect for a sweet or salty preps. The key is to season it well. For this recipe I used lemon zest, rosemary, thyme and a little bit of pepper flakes for an extra spicy touch.
2 cups of ricotta cheese
1/2 cup parmigiano reggiano
1 Tbs pepper flakes
1 lemon, zested
1 tbs fresh rosemary and thyme, minced
1 Tbs extra virgin olive oil, plus more to drizzle
Sea salt to taste
1. In a baking dish mix ricotta cheese with half of parmigiano reggiano, pepper flakes, lemon zest, herbs olive oil and salt.
2. Top with the rest of the parmigiano reggiano.
3. Bake for 20 min at 350°
4. Finally drizzle with more olive oil, and serve inmediately with toasted bread or crackers.