Baked Ricotta

I make these often over Summer as they require minimal effort and can be cooked in the microwave. Great on those hot days when you want to cook as little as possible. They can be served hot or cold and are quite filling without being too heavy. They are also suitable for vegetarians.

Sometimes I line the ramekin with thinly sliced zucchini and serve it on some fresh tomato sauce and basil. A wide vegetable peeler makes it easy to get really thin slices. The meat lovers in the family quite enjoy this with a slice of prosciutto lining the ramekin.

When cold they are a good addition to an anti pasto platter











or in the lunchbox with some salad

Baked Ricotta

500g ricotta

3 tablespoons grated parmesan cheese

2 eggs

1 tablespoon chopped fresh thyme/oregano

2 cloves garlic, crushed

Generous pinch of dried chilli flakes or finely chopped fresh

Lots of freshly ground black pepper

Method

Combine all ingredients in a bowl and mix well.

Grease 4 individual ramekins.

Pack mixture into ramekins

Bake at 160 deg C until firm, approximately 20 minutes or alternatively microwave on high in  2 minute intervals until set

Variation

Thinly sliced zucchini to line dishes

Fresh tomato sauce

Prepare ricotta mixture as above.

Grease and line ramekins with long thin slices of zucchini

Pack mixture into ramekins, fold the the zucchini strips over the top to encase the ricotta.

Bake at 160 deg C until firm, approximately 20 minutes or alternatively microwave on high in  2 minute intervals until set.

This how easy they are to make

grease and line the ramekin with the zucchini

pack in the filling

fold the the zucchini strips over the top to encase the ricotta and bake