Baked Ricotta with Lemon and Thyme
Baked Ricotta with Lemon and Thyme, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
appetizer · Serves 4
Baked Ricotta with Lemon and Thyme
Bring baked ricotta with lemon and thyme to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 4
250 g ricotta (suitable for vegetarians)
1 egg
30 g grated vegetarian hard cheese
1 lemon, zested
1 tsp thyme leaves
1 tbsp olive oil
1/4 tsp black pepper
8 oatcakes
Instructions
Heat oven to 190°C, 170°C fan and brush a 400 ml ovenproof dish with half the oil.
Beat ricotta, egg, grated cheese, zest, thyme and pepper until evenly mixed.
Spoon into dish, drizzle with remaining oil and bake for 25–30 minutes until golden and set at the centre.
Rest for 5 minutes and serve with oatcakes. Refrigerate leftovers within 2 hours.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.