Lemon Garlic Baked Ricotta

Method6 steps · about 25 min

1. 1

   Step 1: Heat the oven to 180°C (350°F). Set out two ramekins or shallow ovenproof dishes large enough for the ricotta mixture, with space below their rims.

2. 2

   Step 2: Put all the ricotta (2 cups) in a bowl. If it is dry rather than soft and easily spreadable, stir in a little of the optional cream, up to 1–3 tablespoons as needed, until it is creamy and spreads easily.

   Uses 2 cups full-fat ricotta · Optional cream, only the amount needed from the 1–3 tbsp supply

3. 3

   Step 3: Mix the finely grated lemon zest, both minced garlic cloves (2 medium) and ¼ teaspoon salt into the creamy ricotta from step 2.

   Uses soft spreadable ricotta · Finely grated zest of 1 lemon · 2 medium garlic cloves, minced · ¼ tsp salt

4. 4

   Step 4: Divide all the seasoned ricotta from step 3 between the two ovenproof dishes. Drizzle 1 tablespoon olive oil over the two dishes in total, reserving the other tablespoon for after baking.

   Uses lemon-garlic ricotta mixture · 1 tbsp olive oil across both dishes

5. 5

   Step 5: Bake both dishes from step 4 for about 15–20 minutes, checking from 15 minutes. Continue until the ricotta is hot and the tops are lightly browned.

   Bake ricotta · 15 minUses two prepared ricotta dishes

6. 6

   Step 6: Remove both dishes from the oven. Drizzle the remaining 1 tablespoon olive oil over them in total, then serve immediately with the ready toasted bread. If desired, finish with a little chopped parsley, tomato and red onion.

   Uses hot baked ricotta dishes · Remaining 1 tbsp olive oil across both dishes · Toasted bread pieces, as needed for serving · Finely chopped parsley, optional garnish · Chopped tomato, optional garnish · Finely chopped red onion, optional garnish