Baked Ricotta

Homemade Baked Ricotta is the perfect addition to any brunch.

Olive oil

½ cup semi sundried tomatoes, sliced

2 stalks fresh rosemary, broken in pieces

Salt and freshly ground black pepper

1kg tub full cream ricotta cheese

Preheat oven to 200°C. Line a small ceramic or glass baking dish with olive oil, covering the sides and along the base. Place the semi sundried tomatoes and fresh rosemary on the base of the dish. Season with salt and pepper.

Top with ricotta cheese. Place in oven and bake for 25 minutes or until golden and set. Serve warm or at room temperature.