A warm, savory ricotta becomes dinner when you bake it with olive oil, garlic, and whatever herbs you have. The cheese transforms from spreadable to creamy-firm, perfect spooned onto toasted bread or dressed with a simple salad.

Serves 2. 25 minutes, 8 at the stove.

About 420 calories a serving, 19 g protein, 28 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Mince 2 cloves garlic and warm 3 tablespoons olive oil in a small skillet over low heat until fragrant, about 2 minutes.
2. Spoon 1 pound ricotta into a small baking dish, making a well in the center. Pour the warm garlic oil over the ricotta, then scatter 1 teaspoon dried oregano or thyme over the top and season with salt and pepper.
3. Bake until the ricotta is warm and the top is lightly golden at the edges, about 15 minutes. While it bakes, slice and toast your bread until golden.15 min
4. Spoon the warm ricotta onto toasted bread and serve at once.

Note Swap fresh herbs like basil or parsley, torn and scattered on just before serving, for the dried oregano. Leftovers keep three days covered in the fridge and can be stirred into pasta or scrambled eggs. Serve with a simple salad dressed in lemon and oil, or raw vegetables and olives on the side.