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.