A recipe from the Good Food collection.
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
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.
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.
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.