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Baked Ricotta
- 500g smooth ricotta cheese
- 1 egg, lightly beaten
- 1/3 cup finely grated parmesan cheese
- 3 teaspoons Telegraph Hill Olive Zing
- Telegraph Hill Extra Virgin Olive oil
- Crackers, to serve
- Preheat oven to 200deg
- Combine ricotta, egg, parmesan and Telegraph Hill Olive Zing together in a bowl
- Fill two 300ml ramekins or small baking dishes with the mixture and the brush with Telegraph Hill Olive Oil (I like to use the flavoured oils)
- Bake for 25minutes or until nicely golden brown
- Serve with lightly toasted bread or crackers or add to a cheese board to really impress.
