1 cup | 200g full fat ricotta (made from 1 litre full cream milk)
1 Tbsp minced rosemary
1 egg, lightly whisked
1 tsp lemon rind
2 tsp baby capers, finely chopped
Paprika
Salt and pepper to taste
Instructions
Preheat oven to 160 C | 320 F
Combine all ingredients except the egg in a bowl. Taste the mixture and season a little, though be careful not to over-season and the flavours will develop more during the cooking process. Stir through the egg and then add the mixture to a lightly greased ramekin or small baking dish, and bake in the oven for 35 - 40 minutes or until the top is set.
Serve immediately.
Recipe by to her core at https://tohercore.com/homemade-baked-ricotta/