Recipe: Baked Ricotta (Ricotta Al Forno)

Baked Ricotta (Ricotta Al Forno)
Servings 10-12

450 g/1 lb block or wedge of fresh ricotta cheese
3 tablespoons olive oil
freshly ground black pepper
paprika

TO SERVE:
sun-dried tomatoes
sun-dried red peppers
olives sliced
cucumber pesto
crusty Italian bread or focaccia

Preheat the oven to 180 C/350 F/gas mark 4. Handling the ricotta gently, pat dry with kitchen paper. Pour half the oil into a casserole dish and add the ricotta. Sprinkle the top with pepper and a light dusting of paprika, and drizzle over the remaining oil. Cover and bake for 10 minutes.

Remove the lid and bake for about 10 minutes, until the top is golden brown. Baste twice during the cooking with the oil in the casserole dish. If the ricotta has not browned, place under a hot grill for about 3 or 4 minutes. Serve hot, or let it cool in the casserole dish to room temperature.

To store, cover and put in the refrigerator until required. To serve, place the ricotta to one side of a large platter and arrange the tomatoes, peppers, olives and cucumber on the other side. Serve the pesto in a small bowl with a spoon. Provide a cheese knife for the ricotta. Serve with crusty bread or focaccia.