I was so excited the afternoon I came across Sally’s Simple Appetizer, that I was compelled to make it almost immediately.
I served the baked ricotta fresh out of the oven as a snack for my sons when they arrived home from school (I may have had a bite or two myself).
Warm, soft, delicious and satisfying, the dip was greeted with rave reviews (swoons actually).
The recipe can be adapted to suit any taste preference. The version I put together took me about 7 – maybe 8 – minutes to prepare.
A colourful, wholesome holiday appetizer in a flash (and I know none of us are looking for those…).
Oven Roasted Rosemary Ricotta
1 container smooth ricotta cheese
3 Tbsp sliced Kalamata olives
2 garlic cloves, minced
1 tsp dry rosemary (or 2 Tbsp fresh chopped rosemary)
1/4 tsp hot chili pepper flakes or to taste
1/4 tsp sea salt
1 tsp olive oil
Heat oven to 350 F
Place all ingredients together in a suitably sized bowl and mix to combine. Transfer ingredients into an oven proof dish.
Sprinkle top of cheese mixture with a little rosemary, chili flakes and sea salt.
Bake in the oven for approximately 30 minutes or until cheese mixture is warmed through and starts to bubble around the edges.
Remove from oven and drizzle with a tsp of olive oil.
Serve warm with an assortment of sliced fruits and vegetables.
Thanks Sally! Our family really enjoys this one.