Fresh Ricotta Baked with Herbs and Olive Oil

Served as an antipasto with prosciutto and figs or as garnish for a salad. From the “Chez Panisse Cookbook.”

12 ounces fresh ricotta cheese, or 15 ounces commercially packed ricotta, drained (see note)

salt, to taste

fresh marjoram, sage and thyme sprigs

fresh ground pepper to taste

extra virgin olive oil

Preheat the oven to 425 degrees.

Season ricotta with salt and pack into a lightly oiled earthenware dish, small enough so cheese layer is about 2 inches thick.

Strip leaves off herb sprigs, discarding stems. Press leaves onto surface of cheese. Grind pepper over top; drizzle with olive oil.

Bake until cheese is puffed and browned on top, 25 to 30 minutes.

Let rest for at least 10 minutes before serving. Serve still slightly warm or at room temperature.

Serves 4.

Note: Fresh ricotta is available at farmers’ markets and cheese specialty stores. If you can’t find it, use commercially packaged ricotta; wrap it in a double thickness of cheesecloth and drain in a colander in the refrigerator for several hours or overnight.