Lemon Garlic Baked Ricotta

Super fast and easy to make, a fabulous dip / spread for your next party! Keep the topping garnishes simple or as creative as you want - I've provided some suggestions below.

Ingredients

• 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

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   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).

3. 3

   Add the lemon, garlic and salt and mix to combine.

4. 4

   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).

5. 5

   Bake for 15 to 20 minutes until the top is lightly browned.

6. 6

   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!).

7. 7

   Fresh thyme, parsley or any other herbs, finely chopped (pictured)

8. 8

   Chopped tomatoes, red onion and parsley (pictured)

9. 9

   Finely chopped antipasto (eg olives, sun dried tomatoes)