Ingredients:

  • 1 ½ cups (375g) whole milk ricotta cheese, well drained
  • 1 large egg
  • 2 tablespoons (30ml) extra virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, finely minced
  • 1 tablespoon (15ml) fresh lemon juice
  • Zest of 1 medium lemon
  • 1 tablespoon (15g) finely chopped fresh parsley
  • 1 tablespoon (15g) finely chopped fresh basil or thyme
  • ½ teaspoon fine sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • Pinch of red chili flakes (optional, for gentle heat)
  • Crusty bread, toasted (for serving)
  • Extra olive oil for drizzling (for serving)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the ricotta cheese with the egg until smooth and well blended. Stir in the minced garlic, lemon juice, lemon zest, chopped herbs, salt, pepper, and optional chili flakes.
  3. Spoon the mixture into your baking dish, spreading it evenly.
  4. Drizzle 2 tablespoons of olive oil over the top. Bake uncovered for 18–20 minutes, or until the top is golden and slightly puffed.
  5. Remove from oven, drizzle with a little more olive oil, and serve immediately with toasted bread or slices of fresh vegetables.