Recipe: Hot Lemony Ricotta
This whipped, baked lemony ricotta is redolent with zesty citrus and perfectly set off by sweet honey, making it a great starter or light cheese course.
A dish of this whipped, baked lemony ricotta is redolent with zesty citrus and perfectly set off by the rounded sweet notes of honey.
It's a great starter – or makes an excellent light lunch, if you serve it alongside a simple tomato salad and a herb-strewn dish of brown or black beluga lentils.
And of course, it also makes a lovely light cheese course at the end of a hearty winter meal.
Hot Lemony Ricotta
- 1 cup ricotta cheese
- ½ clove garlic, peeled and minced
- Pinch chilli flakes
- 1T olive oil, plus extra for drizzling
- 1T thyme, finely chopped
- ¼ preserved lemon, finely chopped
- 4 pieces sourdough, toasted
- Honey, to serve (optional)
Preheat the oven to 200°C.
Whip the ricotta cheese with the garlic, chilli and olive oil until light and fluffy.
Fold in the thyme and preserved lemon.
Spoon the mixture into an ovenproof dish and drizzle with a little additional olive oil.
Bake for 20 minutes or until the top of the ricotta cheese has turned a golden brown.
Serve with slices of charred toasted sourdough bread and a generous drizzle of honey.