2 pound wedge of ricotta (see Note)
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 cloves garlic, crushed
1/2 cup olive oil
2 teaspoons cracked pepper
1. Pat the ricotta wedge dry with paper towels and place in a baking dish.
2. Mix the herbs, garlic, oil and cracked pepper in a bowl. Spoon onto the ricotta and press on with the back of a spoon. Cover and refrigerate overnight.
3. Preheat the oven to hot 220°C (425°F). Bake for 30 minutes, or until the ricotta is set. Delicious served with crusty bread.
NOTE: If you can only buy ricotta pieces, drain overnight in a colander over a bowl, in the refrigerator. Spread half the herb mixture in a 5 cup loaf tin. Spoon the ricotta in and spread with the remaining herbs before baking.