Baked ricotta
Prep time: 20 min
Cook time: 40 min
Servings: 8
Need a party dish? Make this baked ricotta served with seared nectarine and sourdough.
Ingredients
- 1kg (2.2 pounds) ricotta
- 3 tbsp olive oil
- salt and pepper to taste
- zest of 1 lemon
- 3 nectarines, cut into 6 wedges each
- small spring of rosemary
- 3 tbsp balsamic vinegar
- sourdough toast to serve
Directions
- Place the ricotta onto an oven tray and dry well, then drizzle with olive oil, season with salt, pepper, and lemon zest. Bake in a 392°F (200°C) oven for 30 minutes.
- For the nectarines, place a heavy-base pan over high heat and drizzle with oil, then lay in the nectarine slices and season with salt. Once they have a good dark colour on one side, flip them and add the rosemary, then the balsamic vinegar. Cook until the balsamic thickens. Remove from the pan and set aside.
- To serve, I like to lay this out on a platter with the nectarines and toast on the side for everyone to dig in and serve themselves. Works great as part of a big brunch or afternoon snacks.