Baked Ricotta with Chilli & Spice
This recipe features Yorkshire Dama Ricotta Cheese. With its smooth and creamy texture, it's perfect for a simple appetiser. Full of flavour and a perfect side for your summer barbecues. Paired with in season British asparagus, we're making this simple recipe on repeat!
Serves 6 as an appetiser
INGREDIENTS
400g of Yorkshire Dama Ricotta Cheese
2-3 tbps Yorkshire Rapeseed Oil with Chilli & Spice
100ml milk
Bunch of British asparagus, we source ours locally from Sand Hutton Asparagus
A drizzle of Yorkshire Rapeseed Oil with Lemon
METHOD
Pre-heat the oven to 190C / 170C Fan / 375F / Gas Mark 5.
Roughly chop the ricotta cheese and pop into a food processor and then blitz until crumbled. Whilst continuing to blend the ingredients in the food processor, pour in the Chilli & Spice Oil and the milk, a little at time. You will be looking for a spreadable consistency. You may need more or less milk to get the desired consistency.
Smooth the ricotta mixture into an ovenproof bowl and bake for 20 minutes. Whilst baking, take the asparagus spears and toss in a little of the Lemon Oil, and pop in the oven on a baking tray for the last 2 minutes of the baking time for the baked ricotta. Serve together.Jennie's Top Tip
Yorkshire Dama Cheese Ricotta is a very fresh and firm product. If buying shop bought ricotta this may behave and bake in a different way.
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