This is a unique version of baked ricotta and on lend from a very dear friend and fellow ‘foodie’. While having the delicious rich creaminess of traditional baked ricotta, this version is spread thinly on a lightly greased tray instead of being placed in a mould to bake - allowing it to bake quickly with golden crispy edges.
Since having fallen in love with this method I find myself baking it all the time and eating it in salads, sandwiches as a snack or as part of an antipasti plate.
What I specifically love about this method is that it is quick and can create entirely new taste sensations by simply changing the mixture of spices and herbs.
1 tablespoon olive oil
Dried spices, such as chilli, sumac, cinnamon, fennel, coriander and cumin seeds and pepper
Fresh and dried herbs, such as thyme, parsley, mint, basil
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and pour on half the olive oil.
Using the back of a spoon smear the ricotta on the tray until it is approximately 1/2 centimetre in hight.
Sprinkle with desired herbs and spices, a good pinch of salt and the rest of the olive oil.
Bake in the oven for 15-25 minutes, or until the ricotta is golden and crispy.
Allow to cool for a minute before breaking into pieces and serving.
Serves 4 in a salad, 2 as a snack.