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Baked Ricotta

600g fresh ricotta cheese
1/2 teaspoon Sambal Oeleck or other chilli paste (optional)
6 sundried tomatoes in oil, finely chopped
8 cloves of garlic, crushed
good quality olive oil
1 teaspoon of fresh thyme, finely chopped

Place half of the ricotta cheese in the base of a 20cm shallow
oven-proof serving dish and pat down. Scatter the sundried tomatoes,
Sambal Oeleck, and half of the thyme and garlic evenly over the
cheese. Cover this with the rest of the ricotta cheese and then
spread over the remaining garlic and thyme. Add a drizzle of olive
oil. Place in a preheated oven at 180 C for about 1 hour or until
the top is golden.

Allow to cool, cover with plastic wrap and refrigerate or serve at
room temperature. Use a flat knife to apply to water crackers or
bread.

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