Baked ricotta is the easiest thing ever.
It's a bit like a cross between a quiche and a savoury cheesecake and is really versatile.
I made one this week in a silicone loaf pan.
We had it as breakfast the next morning, served on toast with rocket leaves, and oven dried tomatoes.
The next day, I sent it with my daughter for lunch, diced on top of some salad leaves, and my husband and I enjoyed it broken into chunks, and tossed with rice noodles, wilted baby spinach and a drizzle of garlic infused oil.
Then last night, we had it cubed and mixed with steamed sweet potato chunks, chick peas, corn kernels, fresh herbs and brown rice.
All were pronounced keepers.
Now there are only three of us, so one loaf has lasted us well. If you have a larger family, it either won't stretch as far, or you'll need to increase your quantities. You can double or triple quantities of ingredients, to make a larger loaf, or several small ones.
This makes a great addition to a platter of nibblies too, either as a whole loaf with ciabatta or crackers and a knife to carve slices, or in cubes or ready cut slices atop anything from slivers of tomato and cucumber, to melba toast and wraps.
It's really economical compared to gourmet cheeses or bought quiche or other nibble type things too.
You'll need:
1 x 375gm tub ricotta
2 eggs
1/2 teaspoon each garlic granules, dried onion flakes, dried chilli flakes, dried oregano, and dried basil, or fresh or minced equivalent quantities
A silicone loaf pan, or a pyrex or bakeware one, sprayed with cooking spray, and lined on the base, with baking paper
Then just:
Preheat the oven to 175C fan forced or 180C normal.
Tip the ricotta into a large mixing bowl and add the other ingredients. Beat with a wooden spoon until smooth and well combined.
Scoop the mixture into your prepared pan, and bake for up to 75 minutes, until firm and springy to the touch in the centre.
Remove the loaf from the oven and allow it to cool in the pan. I usually leave ours in the pan at this stage, covering the surface with cling wrap to prevent it drying out in the refrigerator.
Carve slices as required.
Yum :)
