Baked Ricotta is a synonym for YUM!
This delicious Baked Ricotta topped with sweet honey and chilli flakes, is the perfect entrée to start your dinner party,
This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.
Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.
| 500g tub | Ricotta |
| 1/2 cup | Grated Pecorino |
| 1 x | egg |
| 1/4 cup | honey |
| 2 tbsp | olive oil |
| 1 tsp | chilli flakes |
| 1/2 tsp | ground nutmeg |
| 1 tsp | salt |
| 1 tsp | black pepper |
| sprigs of fresh thyme | |
| fresh ciabatta to serve |
| 1 | Strain the liquid from the ricotta and leave for at least 1 hour. |
| 2 | Preheat the oven to 180°C fan-forced. Prepare an oven-safe bowl with a drizzle of olive oil. |
| 3 | In a mixing bowl, combine the ricotta with the egg and pecorino. Season with the nutmeg, salt and pepper. Add this to the prepared dish, smooth the surface. Drizzle the remaining olive oil on top and sprinkle a teaspoon of grated pecorino. Bake uncovered for 35 minutes or until golden on top. Remove from the oven and allow to cool for 20 minutes before serving. |
| 4 | Top the ricotta with the honey, chili and fresh thyme leaves. Serve on fresh ciabatta. |
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