Savory Baked Ricotta with Fresh Herbs

Preparation

1. Preheat your oven to 200°C (180°C fan). Lightly grease a medium ovenproof baking dish (around 18–20 cm in diameter) with a drizzle of olive oil.
2. If the ricotta has noticeable pooling liquid, spoon it into a fine-mesh sieve and press gently with the back of a spoon to remove excess moisture so the bake stays firm and creamy.

Mix the Ricotta Base

1. In a large mixing bowl, combine the drained ricotta, egg, grated hard cheese, minced garlic, chopped rosemary, thyme, parsley, and lemon zest.
2. Season with fine sea salt, black pepper, and chili flakes (if using).
3. Whisk or stir vigorously until the mixture is uniform, light, and thoroughly combined.

Assemble and Bake

1. Transfer the ricotta mixture into the prepared baking dish, smoothing the top with the back of a spoon or spatula.
2. Drizzle 1 tablespoon of olive oil evenly over the surface.
3. Arrange the cherry tomatoes alongside the dish on a small baking tray, drizzling them with the remaining olive oil and a pinch of salt.
4. Place both the ricotta and the tomatoes into the oven. Bake for 30 to 35 minutes, until the ricotta is set, puffed, and turning deep golden-brown at the edges, and the tomatoes are blistered and tender.

Finish and Serve

1. Remove from the oven and let rest for 5 minutes to settle.
2. Garnish with a few extra fresh herb leaves and serve warm alongside the roasted tomatoes and your favorite crusty whole-grain bread or raw vegetable crudités.