John Myers
Ingredients for 2 servings:
- 250 g ricotta
- 3 cloves garlic
- 1 bunch of herbs (oregano, thyme), or dried
- olive oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Preheat oven to 180 degrees fan/convection oven. Peel the garlic and cut into thick slices. Score the top of the ricotta in several places and insert the garlic slices. Finely chop the fresh herbs and scatter them over the ricotta. Place baking paper on a baking sheet and place the cheese on top. Bake in the middle of the oven for about 30 minutes, until the cheese develops a golden brown crust. Let it cool briefly, then transfer to a plate. Use a fork to pull the top of the ricotta apart a little and drizzle with good olive oil. Serve lukewarm. If there is any leftover, you can also eat the cheese cold. Or you can slice it cold and marinate it in olive oil, salt, and herbs. Add salt only after baking. Salt draws out too much water from the cheese during baking, making it too dry and tasting rubbery. I serve it with pickled tomatoes and olives.
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