I like this baked ricotta warm and slightly underbaked to a soft, creamy consistency. Avoid the grainy, flavorless, commercial ricottas from the supermarket, and seek out a fresh, artisanal version. Bake the cheese in a Spanish-style cazuela or small attractive casserole and serve it at the table so your guests can help themselves.
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the ricotta in a large bowl, and stir in 5 tablespoons olive oil, 1 teaspoon thyme, the chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 3
Transfer the ricotta to an 8-inch gratin dish or cazuela. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining 1/2 teaspoon thyme and the sliced chile. Drizzle the remaining tablespoon olive oil over the top, and bake 30 to 40 minutes, until golden brown on top.
