DOUBLE BAKED RICOTTA

Bake the ricotta as per recipe below. (I use small ramekins so that I can get single servings.) Let it cool and before serving preheat oven to 180C. Remove ricotta from ramekin and put on a oven safe tray. Add 100 ml of pure cream on top of ricotta and sprinkle with some parmesan. Bake for about 15 minutes or until cheese has turned golden brown and cream has thickened. Sprinkle with lightly toasted pine nuts. I love it served with this rocket salad instead of the goat cheese.

I usually bake a big batch of ricotta and when cold I put it in the freezer in the ramekins. It is great for when you don't have much time for cooking, just thaw them out and serve with a salad or as part of an antipasto platter.

INGREDIENTS:
Olive oil
500g fresh ricotta, drained
2 eggs, lightly beaten
3 Tbsp fresh thyme, leaves picked
1 tsp grated lemon zest
1 tsp sea salt
1 tsp chilli flakes (optional)
freshly ground black pepper
a pinch of paprika

METHOD
Preheat oven to 180C.
Grease two 250ml capacity ramekins with a little olive oil and line the base with baking paper. (I sometimes use four 125ml capacity ramekins.)

Place drain ricotta in a bowl with the eggs, thyme leaves, lemon zest, salt and chilli flakes (if using) and stir well until combined.
Season well with freshly ground black pepper.

Spoon mixture into prepared ramekins and smooth top.
Sprinkle with a little paprika and drizzle with a little extra virgin olive oil.

Bake for about 30-40 minutes, or until set and golden.

Allow to cool in the ramekins before turning out to serve.

Serves 4 or 6-8 as part of an antipasto or cheese board.