Baked Ricotta

• 3 cups fresh whole milk ricotta cheese (1 1/3 pounds)
• 6 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons thyme leaves
• 1 tablespoon chopped flat-leaf parsley
• 1/4 teaspoon diagonally sliced chile de arbol
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Place the ricotta in a large bowl, and stir in 5 tablespoons olive oil, 1 teaspoon thyme, the chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Transfer the ricotta to an 8-inch gratin dish or cazuela.
4. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining 1/2 teaspoon thyme and the sliced chile.
5. Drizzle the remaining tablespoon olive oil over the top, and bake 30 to 40 minutes, until golden brown on top.

milk ricotta cheese, extravirgin olive oil, thyme, flatleaf parsley, arbol, kosher salt

Taken from www.epicurious.com/recipes/food/views/baked-ricotta-390943 (may not work)