Baked ricotta

Name: Baked ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1kg (2.2 pounds) ricotta; 3 tbsp olive oil; salt and pepper to taste; zest of 1 lemon; 3 nectarines, cut into 6 wedges each; small spring of rosemary; 3 tbsp balsamic vinegar; sourdough toast to serve

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Baked ricotta

Ingredients

1kg (2.2 pounds) ricotta
3 tbsp olive oil
salt and pepper to taste
zest of 1 lemon
3 nectarines, cut into 6 wedges each
small spring of rosemary
3 tbsp balsamic vinegar
sourdough toast to serve

Directions

Place the ricotta onto an oven tray and dry well, then drizzle with olive oil, season with salt, pepper, and lemon zest. Bake in a 392°F (200°C) oven for 30 minutes.
For the nectarines, place a heavy-base pan over high heat and drizzle with oil, then lay in the nectarine slices and season with salt. Once they have a good dark colour on one side, flip them and add the rosemary, then the balsamic vinegar. Cook until the balsamic thickens. Remove from the pan and set aside.
To serve, I like to lay this out on a platter with the nectarines and toast on the side for everyone to dig in and serve themselves. Works great as part of a big brunch or afternoon snacks.