The perfect partner to an antipasto plate, Baked Thyme and Lemon Ricotta elevates cheese to the next level. Smokey and creamy, while still zesty and fresh.
Yes, this baked ricotta cheese was made in a baby bundt tin. Originally I was going to bake it in a mini loose bottom tin. I swear I own one, well at least I thought I did. After a solid 30 minutes looking for it (probably only 10, but I have the patience of a Labrador with food in front of them). It seems that senility has set in, and I don’t own one. Or I have put them away somewhere very clever. Even as I type this I sure I own two of them. You know as well as I do that they will turn up when I end up purchasing new ones.
A mini bundt tin was my solution. Not quite sure if I like the way it looks, but does make it easy to cut. As a blogger friend of mine made a very clever suggestion on my instagram feed. Go retro, fill the hole with something, olives, grissini, curly parsley? Actually a really good suggestion, but photos had already been taken and the baked ricotta massacred.
- 500g (1 Pound) ricotta
- zest of a large lemon
- 10g (1/2 Ounce) fresh thyme, finely chopped
- salt and pepper
- Preheat oven 190 deg C (375 deg F). Spray your desired mini baking tin with oil.
- In a large bowl mix all ingredients until smooth and combined.
- Fill baking tin with ricotta mixture and push down firmly.
- Bake for 25 minutes. Can be served warm from the oven or cold.