Baked ricotta with chilli and thyme

Name: Baked ricotta with chilli and thyme
Yield: Serves 3 (or 6 as a starter)
Cuisine: British recipes
Ingredients: Butter for greasing; 500g https://www.deliciousmagazine.co.uk/recipes/homemade-ricotta/fresh ricotta; 2 large free-range eggs; 1 tbsp chopped fresh thyme; ½ tsp chilli flakes; 50g finely grated parmesan (or vegetarian alternative); To serve; Slices of toast and a green salad; You’ll also need…; 3 x 250ml round ovenproof dishes or 6 x 150ml ramekins

Easy
April 2017

Serves 3 (or 6 as a starter)
Hands-on time 10 min, oven time 20 min

Creamy baked ricotta with a spicy kick is just what your fresh loaf of bread is asking for. Ready in no time, these individual starters are great for a light lunch with unexpected guests.

Nutrition: per serving

Calories: 195kcals
Fat: 14.5g (8.4g saturated)
Protein: 13.7g
Carbohydrates: 2g (1.7g sugars)
Fibre: 0.5g
Salt: 0.5g

For 6

Visit deliciousmagazine.co.uk to save recipe

Ingredients

Butter for greasing
500g fresh ricotta
2 large free-range eggs
1 tbsp chopped fresh thyme
½ tsp chilli flakes
50g finely grated parmesan (or vegetarian alternative)

To serve

Slices of toast and a green salad

You’ll also need…

3 x 250ml round ovenproof dishes or 6 x 150ml ramekins

Method

Heat the oven to 200°C/180°C fan/gas 6. Lightly grease the ramekins with butter and put on a baking sheet.
Mix the ricotta in a bowl with the eggs, thyme, chilli flakes, parmesan and salt and pepper to taste.
Spoon into the prepared dishes, then bake for 20 minutes until golden. Serve straightaway with slices of toast and a green salad.

delicious. tips

If you want to use shop-bought ricotta from a tub, bake for an extra 5 minutes until just firm (as well as puffed up and golden). Supermarket ricotta is often wetter than the fresh stuff.

Fancy getting a copy in print?

Subscribe to our magazine

Baked ricotta with chilli and thyme

Ingredients

Method

delicious. tips

More to discover