Baked Ricotta with Garlic and Oregano

This is mostly what I do with the Ricotta I make, although I will have to get around to making a sweet version, I'm thinking something like Honey and Walnuts or maybe Maple Syrup and Walnuts, anyway, what ever you do with Ricotta it is always delicious. Ricotta is like a creamy blank canvas that can blend with so many different flavour. This baked Ricotta is always a winner and is delicious on crusty bread and vine ripened Tomatoes or just by itself on crackers. Let it be the star and you can't go wrong. I have adapted the recipe from this one. Enjoy!

Ingredients

500 grams Ricotta (this is how much you get from 2 litres of milk)
2 garlic cloves grated on a microplane
1 teaspoon fennel seeds
1 teaspoon red chilli flakes
2 tablespoons chopped Oregano
1/3 cup oil (I use Rice Bran Oil)
1 tablespoon grated Parmesan

Method

Preheat oven to 160 C
Turn Ricotta into a baking dish that will fit it snugly
In a bowl combine garlic, fennel seeds, chilli, oregano and oil
Spoon this mixture over waiting Ricotta 
Sprinkle over Parmesan
Bake for 20 to 30 minutes until golden on top (check after 20 mins)
Serve warm or cold, it is equally delicious either way

Ricotta, Oregano, Garlic, Oil, Fennel seeds and Chilli
Chopped Oregano
Oil, chopped Oregano, Fennel seeds, Chilli, grated Garlic
Spoon oil mixture over waiting Ricotta
Sprinkle with grated Parmesan 
Bake till golden


So, tell me, what is your favourite recipe for Ricotta? Savoury or Sweet?











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