Baked Ricotta with Rosemary & Lemon -
If you're hosting a dinner or cocktail party and want to impress your guests with your baking skills, I recommend this quick and delicious winter-inspired hot appetizer. AND yes, I am still adding rosemary to everything!
- 2 cups ricotta cheese
- 3 springs of fresh rosemary (chopped)
- 1 lemon zest
- 3 tablespoons olive oil
- Red pepper flakes to taste
- Sea salt to taste
Combine ricotta, rosemary, lemon zest, olive oil, red pepper and salt in a large bowl.
Transfer the mixture to an ovenproof dish. I used a skillet. Bake 15 to 18 minutes at 375°. Remove from oven, drizzle with olive oil, garnish with rosemary and serve with a sliced baguette or crackers.
Photography, food styling and prop styling by Trevor Fulmer.