Baked Ricotta

Name: Baked Ricotta
Ingredients: 3 cups fresh whole milk ricotta cheese (1 1/3 pounds); 6 tablespoons extra-virgin olive oil; 1 1/2 teaspoons thyme leaves; 1 tablespoon chopped flat-leaf parsley; 1/4 teaspoon diagonally sliced chile de árbol; Kosher salt and freshly ground black pepper

January 24, 2012

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.

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