Description
Baked Thyme and Lemon Ricotta is a smokey, creamy, and zesty cheese dish perfect for elevating your antipasto plate.
Ingredients
Units
- 500 g (1 pound) ricotta
- Zest of a large lemon
- 10 g (1/2 ounce) fresh thyme, finely chopped
- Salt and pepper, to taste
- Olive oil spray, for greasing
Instructions
- Preheat your oven to 190°C (375°F).
- Spray your desired mini baking tin, such as a mini bundt tin, with olive oil to prevent sticking.
- In a large bowl, combine the ricotta, lemon zest, chopped thyme, salt, and pepper. Mix until the ingredients are smooth and well combined.
- Fill the prepared baking tin with the ricotta mixture, pressing down firmly to ensure it is evenly packed.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is set.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
If you don’t have a mini bundt tin, a small loose bottom tin works well too. Consider filling the center with olives, grissini, or parsley for a decorative touch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 14
- Carbohydrates: 6
- Fiber: 0
- Protein: 14
- Cholesterol: 40