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Baked ricotta

Picnics cookbook, ACP Books, $12.95
 
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Photography by Andre Martin
Photography by Andre Martin

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Easy recipes, Spicy

The ricotta is best prepared and baked on the morning of the picnic.
INGREDIENTS

500g fresh ricotta cheese
2 garlic cloves, chopped finely
½ teaspoon dried chilli flakes
½ teaspoon fresh thyme leaves
2 tablespoons finely grated parmesan cheese
2 tablespoons olive oil
120g packet flatbread
90g jar tomato tapenade
METHOD

Press ricotta into 12cm sieve; place over bowl, cover. Refrigerate 4 hours or overnight.

Preheat oven to 180°C/160°C fan-forced. Grease oven tray, line with baking paper.

Turn ricotta onto tray; sprinkle with garlic, chilli, thyme and parmesan; drizzle with oil. Bake, uncovered, about 30 minutes or until cheese is browned lightly. Cool.

Serve ricotta with flatbread and tomato tapenade.
 
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User comments
sounds good

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