Easy Hors d'œuvre: Baked Ricotta
I decided to bake the ricotta like they do at one of our neighborhood restaurants, Corsino. I drizzled a little olive oil on top of the ricotta and sprinkled with salt, red pepper flakes, and some chopped parsley and basil. I baked the ricotta at 325 degrees for about 10 minutes and served with some toasted baguette slices.
It was a delicious prelude to our dinner and can be a super easy hors d’oeuvre next time you entertain!