Baked Herb Ricotta
This baked ricotta can be eaten hot, warm or cold and is a delicious addition to an antipasto platter. It also makes a fabulous vegetarian first course – make in a larger ramekin and serve spoonfuls with a few mixed leaves on the side, alternatively cook in ½ cup ramekins. If using different sized dishes the cooking may need to be adjusted.
Makes two 1-cup ramekins
butter, for greasing
4 green onions, finely chopped
1 tbsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1 lemon, zest grated
2 free-range eggs
400g Origin Earth Ricotta
1 cup grated Origin Earth Takenga Gold
salt and ground black pepper
1 Preheat the oven to 200°C. Grease two 1-cup ramekins generously with butter
2 Place green onions, rosemary, thyme, lemon zest and eggs in a bowl and lightly whisk to combine. Transfer to a food processor, add ricotta, grated cheese and a good grind of salt and black pepper and pulse to combine. Spoon into prepared ramekins and bake for 25 minutes or until puffed and golden.