Baked Ricotta with Fresh Herbs, Honey and Parmigiano Reggiano PDO

Name: Baked Ricotta with Fresh Herbs, Honey and Parmigiano Reggiano PDO
Cuisine: British
Ingredients: 250 g ricotta; 50 g 40-month-aged Parmigiano Reggiano PDO; 15 ml acacia or orange blossom honey; as needed Sage; as needed Thyme; as needed Extra-virgin olive oil

Hannah Conyerd @cook_114349225

Baked Ricotta with Fresh Herbs, Honey and Parmigiano Reggiano PDO

Hannah Conyerd @cook_114349225

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Ingredients

250 gricotta
50 g40-month-aged Parmigiano Reggiano PDO
15 mlacacia or orange blossom honey
as neededSage
as neededThyme
as neededExtra-virgin olive oil

Saved

Steps

1

Line a baking tray with parchment paper and place the ricotta on it.
2

Preheat the oven to 220°C (425°F). Drizzle the ricotta with olive oil and top with the Parmigiano Reggiano PDO, sage, and thyme. Bake for approximately 15–20 minutes.
3

Remove from the oven and finish with the honey. Serve warm with toasted bread crostini or fresh vegetables.