Ingredients

The following ingredients have 8 Servings
  • 2 cups of full fat ricotta (, the best you can afford)
  • 1 to 3 tbsp full fat cream or milk (, optional (only required if you aren't using fresh Italian ricotta))
  • Zest of 1 lemon
  • 2 medium garlic cloves (, minced)
  • 1/4 tsp salt
  • 2 tbsp olive oil

Instruction

  • Preheat oven to 180C/350F.
  • Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).
  • Add the lemon, garlic and salt and mix to combine.
  • Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).
  • Bake for 15 to 20 minutes until the top is lightly browned.
  • Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).