Upgrade your serving board with this creamy oven-baked ricotta dip with lemon and rosemary. Delicious with some (homemade) focaccia bread or crispy toast.
Preheat the oven to 180 degrees.
Place the garlic cloves on a baking paper in the middle of the oven while the oven heats up. Drizzle a little olive oil over it. In the meantime, continue with the rest of the recipe.
Finely chop the shallots.
Grate the lemon and then squeeze the lemon.
Strip the rosemary from the skewers and roughly chop.
Remove the garlic from the oven. This has become (more) soft and you can push it out of its skin and crush or chop it finely. Carefully; this is hot.
Mix the ricotta in a bowl and then stir in the lemon juice, garlic pulp, 2/3 of the shallots, lemon zest, rosemary, pepper and a little salt. The ricotta is also a bit salty on its own.
Take a baking tray with baking paper and place the ricotta mixture in the middle. Spread it out into a circle about 2 to 3 cm high. Divide the rest of the ingredients you have saved on top.
Place the baking tray in the middle of the oven and bake at 180 degrees for 20 minutes until the ricotta is slightly brown on top. It may take 5 to 10 minutes longer, depending on your oven. You can also choose to turn on the grill setting for the last 5 minutes.
Take a (wooden) serving board. Place the ricotta with baking paper on top. Cut or tear off some pieces of the parchment paper. Drizzle some extra virgin olive oil over the ricotta. Serve with a baguette, crispy toast or a homemade focaccia bread.
Tips: Instead of fresh rosemary, you can also take 2 teaspoons of dried rosemary.
There is also a ricotta variety called ricotta cremosa. It is even creamier than regular ricotta and extra tasty in this recipe.
You can also add finely chopped walnuts for even more crunch.
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