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Ingredients

200g low-fat ricotta
300g low-fat creamed cottage cheese
Pinch of salt
65g (1/3 cup) drained capers, chopped
1/4 cup coarsely chopped fresh oregano
11/2 teaspoons dried chilli flakes
Grissini sticks, to serve

Method

Step 1 Place ricotta on a large plate lined with 3 sheets of paper towel. Place the cottage cheese in a fine sieve over a bowl. Cover each with 3 sheets of paper towel and place in the fridge overnight to drain.
Step 2 Preheat oven to 200°C.
Step 3 Place the drained ricotta and cottage cheese in a medium bowl. Add the salt and stir with a wooden spoon until well combined. Combine the capers, oregano and chilli flakes in a small bowl.
Step 4 Spoon ricotta mixture into a 750ml (3-cup) oval ovenproof dish. Smooth surface. Sprinkle with caper mixture and press lightly with back of spoon.
Step 5 Bake in preheated oven for 25 minutes or until lightly browned. Reduce oven temperature to 160°C and bake for a further 1 hour or until firm. Cover with non-stick baking paper halfway through cooking if it is browning too quickly. Remove from oven and set aside for 2 hours to cool.
Step 6 Serve the baked ricotta at room temperature with the grissini sticks.

Baked ricotta with caper crust and grissini

How to make Baked ricotta with caper crust and grissini

Ingredients

Method