A confession: I’d never made baked ricotta before this past weekend. I felt a bit ashamed, being the avowed Italophile that I am. But all of a sudden I started seeing recipes for it everywhere, so the universe was clearly trying to send me a message.
Yesterday we hosted a barbecue for my husband’s sister and her family, who have just moved back to Australia after many years living in the UK. I decided to make a baked ricotta as the centrepiece of the antipasto platter I served before the main event – a very Aussie sausage sizzle, bring-a-salad affair. I threw in herbs I’m growing, plus a garlic clove, some dried chilli flakes and finally lemon zest (the winning ingredient in my opinion).
You could also make baked ricotta by hand using finely chopped herbs and garlic, but with a Thermomix baked ricotta you’ll achieve a smooth result which I prefer. It takes less than a minute to prepare, making it the perfect last-minute party dish. Your guests will thank you.
- 300g fresh full-fat ricotta
- 3 tbsp olive oil
- 1 garlic clove
- zest of 1 large lemon
- 1 tbsp rosemary leaves
- 1 tbsp thyme leaves
- ½ tsp chilli flakes
- ½ tsp sea salt
- Preheat oven to 190 degrees. Grease two 1-cup ramekins or one large ramekin.
- Combine all ingredients in TM bowl and mix on speed 6/10 seconds. Adjust seasoning if required.
- Pour mixture into greased ramekins and bake for 15-20 minutes until lightly browned on top.
- Serve warm or cold with grissini, sliced baguette or crackers.
- Substitute herbs or omit chilli to create your own version. Finely grated parmesan also makes a nice addition.