Italian Baked Ricotta, Quick And Easy Recipe For A Special Last-Minute Dish
This baked aromatic herb ricotta is a quick and easy recipe. All you do is mix together ricotta cheese, dried tomatoes, fresh herbs, and olive oil. Then you bake it until it's warm and creamy.
Ingredients
- 2 ricotta of 250 g each
- 10 dried tomatoes
- 6 tablespoons of herbs to taste: thyme oregano, rosemary, sage, chilli pepper, paprika, basil.
- Salt and pepper to taste
- Extra virgin olive oil
Instructions
- Preheat your oven to 180 °C (ca. 356 °F) in a fan mode.
- Wash and finely chop the herbs with a knife.
- Drain the liquid from the ricotta and place the whole ricotta upside down on a baking sheet lined with parchment paper directly from their packaging.
- Arrange the sun-dried tomatoes around the ricotta.
- Make a shallow cross cut on the ricotta surface, approximately 1–2 centimeters deep (ca. 0.5 inch). Add 2–3 tablespoons of chopped herbs to each ricotta and season with salt, pepper, and olive oil. Gently widen the cuts to better incorporate the seasoning.
- Bake for approximately 15 minutes, or until lightly golden. The ricotta will firm yet remain creamy, and very flavorful, while the sun-dried tomatoes will form a delicious dark and crispy crust contrasting pleasantly with the ricotta's creaminess.
- Your Italian baked ricotta is ready. Allow to cool and serve at room temperature, or use in preferred recipes.