Baked Ricotta Dip (Print Version)

# Ingredients:

01 - 1/4 teaspoon of freshly ground black pepper.
02 - 4 garlic cloves, finely chopped.
03 - 1 tablespoon of chopped fresh herbs of your choice.
04 - 1 teaspoon of dried Italian spices.
05 - 1/2 teaspoon of coarse sea salt.
06 - 8 cherry tomatoes, cut into quarters.
07 - 1 teaspoon of freshly squeezed lemon juice.
08 - 3/4 cup of grated mozzarella cheese.
09 - 15 ounces of full-fat ricotta cheese.
10 - 1/4 cup of finely grated Parmigiano-Reggiano.

# Instructions:

01 - Set your oven to 190°C and grease a 16 cm baking dish.
02 - In a bowl, combine ricotta, Parmigiano-Reggiano, lemon juice, garlic, and your seasonings until everything is mixed but not overworked.
03 - Carefully stir in the quartered cherry tomatoes.
04 - Spoon the mixture into the greased baking dish.
05 - Scatter the shredded mozzarella cheese on top.
06 - Pop it into the oven for about 25-30 minutes, or until the edges are golden and it’s bubbling.
07 - Before serving, sprinkle fresh herbs on top for a nice finish.
08 - Let it cool for a little while before serving it warm or at room temperature.

# Notes:

01 - It works well paired with crusty bread or crisp crackers.
02 - You can prepare it ahead of time.
03 - Keep the mixing light to avoid a dense texture.
04 - Perfect for gatherings or parties as an appetizer!

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