The genius Mrs Ruby Hills introduced me to the wonderment of this dish, now I’m just swooping in to take the glory! One summer’s day in the Ruby Hills kitchen we were making ricotta from the deliciousness that is the raw milk from Nic and Amy’s generous cows. Nothing unusual there, ricotta is dead easy to make if you can get your hands on some fresh milk. We had lemons, we had rosemary, we made this…
This is hardly a ‘recipe’, more of an ‘instruction’. We have this all the time now as a scrumptious dip, it’s super moorish so quite often we’ll be full of lemony ricotta goodness before the main meal! You’ve been warned.
Rosemary and Lemon Baked Ricotta
Grab a nicely shaped oven-friendly dish, I use a glass bowl. Give it a spray with some olive oil spray, a good quality one as the flavour will go into your ricotta.
Slice up some lemons and arrange them just-so in your dish, this will make the pretty top of your baked ricotta.
Stir together a heap of ricotta, some lemon juice, some salt and pepper and generous handfuls of fresh rosemary from the garden. Pop all this on top of your perfectly arranged lemon slices, bake at about 180 degrees for about 20 minutes (or until your ricotta firms up a bit and won’t fall apart).
Invert onto a plate or board and give it a wiggle until it pops out. Ooh and aah over the lemon arrangement – your lemon pieces should have baked up a treat, nice and soft. Drizzle olive oil aaaaaalll over it and hook in with some biscuits. Olive oil should be drizzled again and again as needed.