Baked ricotta with tomatoes and thyme


Preheat your oven to 220*. Turn a ricotta upside down in an oven proof dish, place tomatoes around with your crushed garlic, thyme, a generous glug of olive oil, salt and chilli.

Place in the oven and bake for 20 minutes. Delicious with crusty bread, cold white wine and a rocket salad

Shopping List

  • 250g ricotta
  • Seasonal tomatoes, 800g
  • 3 garlics crushed
  • 5-6 sprigs thyme
  • 1 lemon, zest
  • pinch dry chilli
  • Olive oil
  • Sea salt