Yes, this baked ricotta cheese was made in a baby bundt tin. Originally I was going to bake it in a mini loose bottom tin. I swear I own one, well at least I thought I did. After a solid 30 minutes looking for it (probably only 10, but I have the patience of a Labrador with food in front of them). It seems that senility has set in, and I don’t own one. Or I have put them away somewhere very clever. Even as I type this I sure I own two of them. You know as well as I do that they will turn up when I end up purchasing new ones.
A mini bundt tin was my solution. Not quite sure if I like the way it looks, but does make it easy to cut. As a blogger friend of mine made a very clever suggestion on my instagram feed. Go retro, fill the hole with something, olives, grissini, curly parsley? Actually a really good suggestion, but photos had already been taken and the baked ricotta massacred.
Baked Thyme and Lemon Ricotta
- 500 grams ricotta
- zest of a large lemon
- 10 grams fresh thyme finely chopped
- salt and pepper
- Preheat oven 190 deg C (375 deg F). Spray your desired mini baking tin with oil.
- In a large bowl mix all ingredients until smooth and combined.
- Fill baking tin with ricotta mixture and push down firmly.
- Bake for 25 minutes. Can be served warm from the oven or cold.
A baked ricotta is a delicious addition to an antipasti plate. I do like to add a bit of flavour to mine, in this case fresh thyme from the garden and lemon zest. But you could add so many other flavours, ricotta is very versatile, you are only limited by your imagination.
A little shoutout as well for the Barossa Homestead. A glimpse of the Barossa has popped up in Paddington until the 12th October. Head over to their website to book in for a free tour and more information. To give you a taste, you will get to sample wines from Kellermeister, Henschke, Yalumba and Rockford, as well as sample delicious delights from Casa Carboni, Apex Bakery, Barossa Valley Ice Cream, Barossa Valley Cheese and a lot more.