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Mini herb baked ricotta
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Prep Time:
5 minutes
Cook Time:
80 minutes
Total Time:
85 minutes
Ingredients:
  • Extra virgin olive oil, to grease and serve
  • 400g fresh ricotta
  • 20.00 ml chopped fresh oregano
  • 2 tsp chopped fresh rosemary leaves
  • 2 tsp fresh thyme leaves
  • Salt & freshly ground pepper
  • 4 Italian-style ciabatta
Instructions:
  • Preheat the oven to 180°C. Grease 4 1/2 cup (125ml) muffin pans with olive oil, and line a baking tray with non-stick baking paper. Combine ricotta, oregano, rosemary, and thyme in a bowl, mixing well. Season with salt and pepper to taste.
  • Distribute the mixture evenly in the pans and smooth the top. Bake until golden brown, around 40 minutes. Remove from the oven and let them cool for 2 minutes. Then, flip onto a clean surface and transfer with the golden side down onto a baking tray. Bake for another 40 minutes until the tops are golden brown. Let them cool for 5 minutes before serving.
  • Follow the packet instructions to heat the bread. Present a warm baked ricotta on each plate, drizzle with a touch of extra virgin olive oil, and serve with the bread.

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