Baked ricotta
A recipe from the Good Food collection.
Ingredients
2 kg whole ricotta cheese
185ml (¾ cup) olive oil
185ml (¾ cup) lemon juice
2 tbsp thin strips lemon zest
2 garlic cloves, crushed
25g finely shredded basil leaves
50g (⅓ cup) semi-dried tomatoes, roughly chopped
Italian-style bread or bruschetta, to serve
Method
Step 1
Remove any paper from the base of the ricotta and put the ricotta in a plastic colander. Place over a bowl, ensuring the base of the colander is not touching the base of the bowl. Cover with plastic wrap and leave overnight in the refrigerator, to drain.
Step 2
Preheat the oven to 250C. Line a baking tray with baking paper. Transfer the ricotta to the tray and brush with a little of the olive oil. Bake for 30 minutes, or until golden brown. Allow to cool slightly.
Step 3
Mix the remaining olive oil, lemon juice and zest, garlic and basil in a bowl and season to taste. Place the whole ricotta on a platter, pour on the dressing and scatter with the semi-dried tomatoes. Serve with thin slices of Italian-style bread or bruschetta.
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