Baked Ricotta with Semi Sundried Tomatoes
1 round fresh ricotta
2 cloves garlic, crushed
1 lemon, juice and zest
155g semi-dried tomatoes, roughly chopped
1 cup fresh flat-leaf parsley, finely chopped
1 cup fresh coriander leaves, chopped
1/3 cup olive oil
Place ricotta on a greased baking tray and bake at 250°C for 30 minutes. Combine other ingredients and serve spooned over slices of ricotta. Serve with appropriate protein-style side-dish.
Serves: 4-6