Baked ricotta

• 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.

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