Serves this with juicy watermelon and peaches, or in autumn, perfectly ripe and juicy pears.
200-300g (7-10 ounces) ricotta 1 tiny dried bird’s eye chilli, crushed ½ tsp coriander seeds, crushed with a mallet Flaky sea salt 12 fresh kaffir lime leaves Extra virgin lemon-infused olive oil
1 Preheat oven to 220°C (425°F). Pour off any liquid from ricotta. If it is in a tub, tip it out onto a baking tray (sheet) lined with baking (parchment) paper and slice through the middle to make two rounds. If it is out of a pouch, or homemade, shape it into two flat mounds. The ricotta will spread so don’t bother fiddling to make the mounds perfect. Sprinkle with chilli and coriander seeds and a little sea salt. Top ricotta rounds with kaffir lime leaves and drizzle with oil.
2 Bake for about 15 minutes, until the ricotta has browned. Don’t worry if it doesn’t look exactly like mine in the photograph as each brand of ricotta is different, depending on what type of milk is used, whether it is fresh or has been pasteurised or stabilised. Cool ricotta until firm enough to slice.
Other serving suggestions:
Serve the baked ricotta with olives, prosciutto and other nibbly items.
Tuck baked ricotta into panini or between slices of pide or ciabatta with grilled eggplant, rocket and slow-roasted tomatoes.
Crumble baked ricotta over simple tomato-based pasta dishes.
Crumble baked ricotta over roasted baby beetroot and dress with a lemony vinaigrette.