- Olive oil
- 1 cup ricotta
- 8 sprigs thyme, plus 1 teaspoon or more plucked leaves
- Coarsely ground pepper
- Red pepper flakes (optional)
Heat the oven or toaster oven to 375°F. Lightly oil a 2- to 3-cup, shallow baking dish. Pour off any liquid that may have risen around the cheese, then mix the ricotta with the plucked thyme leaves. Spread it evenly in the prepared dish. Drizzle the surface with more olive oil, arrange the thyme sprigs over the surface, and season with freshly cracked pepper. Bake, uncovered, until the top is golden and the sides start to pull away from the dish, 30 to 45 minutes, or longer if the layer of cheese is thicker. Let cool for 10 minutes, then pluck off the thyme sprigs, cut into squares or diamonds and serve.
About this recipe
Reprinted with permission from In My Kitchen by Deborah Madison, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House.