Serve this sformati as an appetizer or first course.
1 clove garlic, crushed
½ cup packed rocket leaves, finely chopped
2 tablespoons oregano, chopped
½ cup freshly grated Parmesan
2 tablespoon pine nuts, toasted and finely chopped
finely grated zest of 1 lemon
pinch of chilli flakes
salt and freshly ground pepper
slices of grilled ciabatta
Preheat the oven to 200ºC. Lightly grease 6 x 8cm terracotta dishes or 1 x 18cm baking dish and line with baking paper
Combine all the ingredients, mixing well. Season. Spoon into the baking dish(es) and sprinkle with a little extra Parmesan and a grind of black pepper. Bake the small dishes for 15 minutes or 1 large dish for 25 minutes.
If a more golden top is desired, flash under a hot grill for 2 minutes.
Remove from the oven and allow to sit for at least 10 minutes before serving. Serve warm or at room temperature with grilled ciabatta, but do not refrigerate as the ricotta loses its lovely fresh flavour. Makes 6 small or 1 large ricotta