Baked Ricotta with Aleppo Chilli and Mint

This easy baked ricotta with aleppo chilli flakes and mint is delicious served warm as an elegant appetiser or cold as part of a cheeseboard. Serve it with lots of toasted bread, marinated capsicum strips and olives.

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Course: Appetizer, Brunch, Festive, Side Dish

Cuisine: Italian, Western

Diet: aleppo chilli, lemon, mint, ricotta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

300 g whole-milk ricotta, premium if you can get it
3 tablespoons pecorino, grated and divided
2 cloves of garlic, crushed
1 teaspoon aleppo chilli flakes
¼ cup mint, roughly chopped
Zest of 1 lemon
1 tablespoon olive oil, lemon olive oil if you have it
Baguette slices, to serve
Marinated capsicum, to serve
Olives, to serve
Basil leaves, to serve, optional

Instructions

Preheat the oven to 180C.
In a medium bowl, whisk the ricotta a little to break it up. Add 2 tablespoons of pecorino, garlic, aleppo chilli flakes, mint and lemon zest and whisk until completely combined.
300 g whole-milk ricotta, 3 tablespoons pecorino, 2 cloves of garlic, 1 teaspoon aleppo chilli flakes, ¼ cup mint, Zest of 1 lemon
Spoon the ricotta mixture into a small, 2-cup, oven-safe baking dish, or two to three 1-cup ramekins. Sprinkle the remaining tablespoon of pecorino on the top and drizzle over the olive oil. Place in the oven and bake for 15-20 minutes, until it’s bubbling a little on the edges and the ricotta is golden brown on top.
1 tablespoon olive oil
Remove from the oven, drizzle a touch of extra oil on top if you wish, and serve while warm or at room temperature, with toasted baguette slices, marinated capsicums and olives.
Baguette slices, Marinated capsicum, Basil leaves, Olives

Notes

Leftovers. Around here, there’s never any leftover ricotta anything! But if you have some baked ricotta leftover, it can be stored for 3-4 days, covered well with cling film and stored in the fridge. Don’t freeze the leftovers as the texture will be changed when thawed and might split when reheated.

Make ahead. You can whisk up the ricotta mixture the day before and leave it in the fridge until you’re ready to bake. Preheat the oven as you transfer the ricotta mixture from the mixing bowl to the baking dish and continue from step 3.

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