Herb Baked Ricotta

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 1 kg (2 lb 4 oz) wedge fresh full-fat ricotta cheese (see Note)
  • 2


  1. Pat the ricotta dry with paper towels and put in a baking dish.
  2. Mix the herbs, garlic, oil and 2 teaspoons of cracked pepper in a bowl. Spoon the herb mixture onto the ricotta, pressing with the back of a spoon. Cover and refrigerate overnight.