Incredibly easy, and incredibly delicious. Don’t be surprised if you want to just dip into it with a spoon and devour it. Be sure you use WHOLE MILK ricotta—it won’t have the same lovely mouth feel if you use the part-skim stuff. Add more garlic if you like, and substitute lemon pepper if you like a really strong lemon flavor.

From COOKING FROM SCRATCH: A Careful Selection of Useful Recipes by Toya Boudy

Ingredients:

1-1/2 cups whole-milk ricotta cheese

Zest of 1 lemon

1 Tablespoon freshly squeezed lemon juice

1 garlic clove, grated or minced finely

2 Tablespoons grated Parmesan cheese

1 Tablespoon Extra Virgin olive oil, plus more for drizzling

1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)

Salt and freshly ground black pepper

Directions: 

·       Preheat the oven to 375°F. In a bowl, mix together the ricotta, lemon zest, lemon juice, garlic, Parmesan, olive oil, thyme, and salt and pepper to taste, until smooth and well blended.

·       Transfer to a small oven-safe dish. Drizzle a little more olive oil on top. Bake, uncovered, for 20 to 25 minutes, until warm, slightly puffed, and just golden at the edges.

·       Serve warm with toasted baguette slices, pita chips, or fresh vegetables.