Baked Ricotta with Lemon and Herbs

• 1 pound fresh ricotta cheese
• Grated zest of 1 lemon
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• Kosher salt
• Pinch of red pepper flakes
• 1 tablespoon grated parmesan cheese
• 1 tablespoon extra-virgin olive oil
• Sea salt
• Grilled or toasted crusty bread, for serving

1. Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
2. Transfer to a 2-cup ramekin and sprinkle with the parmesan.
3. Bake until golden and bubbling, about 15 minutes.
4. Drizzle with the olive oil and sprinkle with sea salt.
5. Serve with bread.
6. Photograph by Andrew Purcell

ricotta cheese, lemon, thyme, fresh rosemary, kosher salt, red pepper, parmesan cheese, extravirgin olive oil, salt, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-ricotta-with-lemon-and-herbs.html (may not work)