Chilli and Herb Baked Ricotta

A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 750  g  wedge fresh ricotta cheese
• 1  tablespoon extra virgin olive oil
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon  dried chili pepper flakes
• 2  tablespoons  finely chopped fresh oregano

Directions

1. Place ricotta on an oven tray lined with baking paper.
2. Drizzle with oil, sprinkle with pepper and half of the chilli.
3. Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
4. Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.