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Photography by Andre Martin
Photography by Andre Martin
<i>Glutern-free and Allergy-free Eating</i>
Glutern-free and Allergy-free Eating

Baked ricotta

Wednesday, January 13, 2010
Picnics cookbook, ACP Books, $12.95
Press ricotta into 12cm sieve; place over bowl, cover. Refrigerate 4 hours or overnight. Preheat oven to 180°C/160°C fan-forced. Grease oven tray, line with baking paper. Turn ricotta onto tray; sprinkle with garlic, chilli, thyme and parmesan; drizzle with oil. Bake, uncovered, about 30 minutes or until cheese is browned lightly. Cool. Serve ricotta with flatbread and tomato tapenade.
 
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User comments
sounds good

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