- 400 - 500 g fresh ricotta, drained
- sea salt and freshly ground black pepper, to taste
- 2 - 3 T olive oil
Preheat the oven to 200°C. Mash the cheese with salt and pepper and turn onto a baking sheet lined with baking paper.
Shape into a flat, round layer and moisten with olive oil.
Bake for 20–25 minutes, or until golden and crusty.
Cook's note: Serve with roast vegetables, salad leaves, or on its own with hunks of crusty bread.