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Baked ricotta

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Course: Appetizer
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people as an appetizer
Author: Lorena Salinas from Cravings Journal

Ingredients

For the ricotta

  • 1 litre whole milk try to avoid UHT milk
  • 4 tbsp lemon or lime juice
  • 1 cdta salt

For the baked ricotta

  • ricotta from above
  • olive oil
  • zest from 1 lemon half to mix in with the ricotta and the other half to decorate
  • 2 sprigs thyme
  • salt
  • pepper
  • honey or olive oil
  • pistachios slightly chopped

For the baguette toasts

  • 1 baguette
  • olive oil
  • salt and pepper

Instructions

For the ricotta

  • Bring the milk and salt to a boil. Stir every once in a while so it doesn't stick and burn to the bottom.
  • Once it starts boiling take off the heat and add the lemon juice. Give it a quick mix and let it rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.
  • Put a colander on a bowl with a muslin or butter cloth on top. You can also use a bag to strain vegetable milk and reserve it for this use only to avoid cross contamination.
  • Pour the milk onto the muslin and let it drain for 15min and then help it release more water by squeezing it a bit.
  • Mix thyme leaves, lemon zest, salt and pepper with the ricotta.

To take it to the oven

  • Pain a mould (I used 2 silicone muffin moulds) with a bit of olive oil and fill with the ricotta. Press down so it's shaped by the mould.
  • Take to a preheated oven at 180C for 15min
  • Turn over a piece of baking paper and return to the oven for another 15min.
  • Serve and decorate with pistachios, lemon zest and honey or olive oil.

For the baguette toasts

  • Cut the baguette in thin slices diagonally and drizzle with olive oil, salt and pepper.
  • Take to a preheated oven at 180C until golden (7-15min).
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