Baked Ricotta Cheese with Chili Oil and Crostini
- 2 cups ricotta cheese
- Zest of one lemon
- 1 Tbsp chopped parsley
- 1 tsp crushed red pepper flakes
- 3-4 Tbsp good extra virgin olive oil
- Kosher salt and fresh cracked black pepper
Preheat your oven to 300°F.
In a medium bowl combine the ricotta, lemon zest, and parsley. Season the mixture to taste with salt and pepper.
Lightly grease a 16oz ramekin and transfer the ricotta mixture into it. Spread it evenly in the dish and bake for 20-30 minutes or until the top and edges are lightly browned.
When it is done, drizzle it with olive oil and sprinkle the crushed red pepper over the top. Serve hot with crostini.