Baked Ricotta Dip with Lemon and Herbs

Ingredients:

• 450 g fresh ricotta
• Grated zest of 1 lemon
• 1 teaspoon chopped fresh thyme
• 0.5 tsp chopped fresh rosemary
• A pinch of red pepper flakes
• 1 tbsp. l. grated parmesan
• 1 tbsp extra-virgin olive oil
• Sea salt
• Toasted crusty bread, for serving

Preparation:

1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon coarse salt, and red pepper flakes until smooth.
2. Transfer to a 2-cup baking dish and sprinkle with Parmesan. Bake until golden brown, about 15 minutes. Drizzle with olive oil and sprinkle with sea salt. Serve with bread.