Baked Ricotta Recipe

• 2 cups whole-milk ricotta cheese (about 16 ounces; see recipe intro)
• 1/2 cup loosely packed Pecorino Romano cheese, finely grated on the small holes of a box grater (about 1 ounce)
• 2 teaspoons finely chopped fresh oregano leaves
• Salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus more for coating the baking dish
• Crostini or toasted bread, for serving

1. Heat the oven to 300 degrees F and arrange a rack in the middle.
2. Lightly coat a 2-cup baking dish with olive oil; set aside.
3. Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine.
4. Taste and season with salt and pepper as needed.
5. Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil.
6. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes.
7. Serve warm with toasted bread or crostini.

wholemilk, romano cheese, oregano, salt, freshly ground black pepper, extravirgin olive oil, crostini

Taken from www.chowhound.com/recipes/baked-ricotta-28984 (may not work)