3 tbsp extra virgin olive oil
2 tbsp dry breadcrumbs
400g or 2 pottles 200g Galaxy Ricotta
1 large egg, lightly beaten
4 tbsp Galaxy Parmesan Shred
Sweet Thai chilli sauce (optional)
1-2 tsp fresh thyme or rosemary, chopped
Salt and freshly ground black pepper
 

Oil a 23cm pie dish with 11/2 tbsp olive oil.  Coat the inside with breadcrumbs.  Tap out the excess.  If the ricotta is wet, drain it in a cheese-cloth.  The Galaxy Ricotta will  not need this step.   Combine the ricotta, egg and parmesan. Season to taste with sweet Thai chilli sauce (optional), herbs, salt and pepper.  Pour the mixture into a  prepared dish. Drizzle oil evenly over the top.  Bake at 190 degC for 40-50 min or                    until it is golden and firm on top. Let it cool and then unmould onto a cutting board and cut into individual slices.

It puffs up a little while baking and does deflate as it cools.

This is great for an antipasto platter.  Serve with a fresh tomato salsa or relish.  Equally delicious as a starter served over a mixed green salad tossed in balsamic dressing.