Baked Ricotta with Lemon, Garlic, & Chives

  • 15 ounces (about 2 cups) whole milk ricotta
  • 1 large lemon, zested and juiced
  • 2 large cloves garlic, minced
  • 1 ounce fresh chives, minced (about 1/2 cup) 
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Small crackers or slices of baguette, to serve
  1. Heat the oven to 375°F. Lightly grease a 1/2- to 1-quart gratin dish or baking pan. 
  2. Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.) 
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