Baked Ricotta with lemon and sweet paprika – Little Big H
- 300 g good quality fresh ricotta
- zest from 1 lemon
- salt and pepper
- olive oil
- sweet paprika
- To serve: crusty bread , mint, prosciutto, figs, etc.
- Place the ricotta in a bowl with the lemon zest and season with salt and pepper to taste. Put mixture into 2 ramekins or oven proof dish. Place under the grill (broiler) in the oven and cook until browed and heated through. It won’t take long so keep an eye on it.
- Drizzle with olive oil and sprinkle with sweet paprika. Serve with mint leaves, crusty bread or whatever takes your fancy.
The little dude and I love the sweet paprika sprinkled on top but you could add chilli and any other herbs and spices you like.