Baked Ricotta

500 g tub fresh ricotta
1 red chilli
1 small bunch tarragon
1 small bunch flat leaf parsley
1 small bunch chives
4 tablespoons olive oil
salt and pepper

Preheat the oven to 180° C.  Finely chop the herbs. Remove the seeds from the chili and chop finely too. Mix all the herbs and chilli together.

Gently unmould the ricotta on to a greased baking tray. Season the ricotta with salt and pepper and using your hands, gently press the herb and chili mix on to the ricotta. Drizzle with the olive oil and place in the oven for about 15 minutes. In this time the ricotta will firm up.

Remove the ricotta from the oven and slice wedges. Serve with a green salad and some freshly baked bread.

Tip: If possible, we recommend using the organic ricotta from Lindenhoff. It’s flavour and texture are far superior to anything you’ll buy in the supermarkets.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours