Ingredients
- 500g tub smooth ricotta cheese
- 1 egg, lightly beaten
- 1/3 cup finely grated parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon dried chilli flakes
- Olive oil cooking spray
- Crackers, to serve
- Preheat oven to 200°C/180°C fan-forced. Combine ricotta, egg, parmesan and half the thyme and chilli in a bowl. Season with salt and pepper. Spoon into two, 1 1/2 cup-capacity dishes. Top with remaining thyme and chilli. Spray with oil. Bake for 25 minutes or until golden and set. Serve with crackers.
Notes
- Tip: If you make baked ricotta ahead and refrigerate, remove from fridge 30 minutes before serving.
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