Ingredients

• 250g piece of firm ricotta
• 1 garlic clove, crushed
• tiny pinch of rock salt
• 30ml olive oil
• 1 -2 sprigs of rosemary, finely chopped
• cracked black pepper and salt to taste

Directions

1. Pre-heat the oven to 180 C

2. Pound the garlic and a tiny bit of rock salt in a pestle and mortar until it forms a smooth paste. Add 30ml of olive oil to the garlic mix and stir to combine. Rub the ricotta with the olive oil and garlic mixture.

3. Cover a wooden chopping board with the chopped rosemary and pepper and roll the ricotta over it to evenly cover the sides and the top with the mixture. Depending on how salty the ricotta is you may also need to season with a tiny bit more salt. I didn’t put herbs on the bottom of the ricotta as I found the bottom burnt, although this did leave me with a tasty crunchy bit.

4. Place the ricotta on an oiled baking tray, herb side up. Drizzle with a tiny bit more oil if you think it needs it then bake in the pre-heated oven for twenty minutes, or until firm and golden brown.

5. Allow to cool slightly before serving.

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