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Baked Ricotta with Honey and Lemon Dressing

The gentle ricotta topped with pine nuts is baked to perfection and then served with curly endive and zesty dressing. This tantalizing dish can be served as a starter or as a light lunch.

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  • 1. Preheat oven to 375 F (190 C)
  • 2. Mix the ricotta, ¼ cup Parmesan, lemon zest, thyme and garlic together
  • 3. Line an 8-inch ovenproof frying pan with parchment paper
  • 4. Spoon out ricotta cheese in the prepared frying pan and then sprinkle with balance of the Parmesan cheese and pine nuts
  • 5. Bake for 20 minutes or until golden brown, and then cool completely
  • 6. Whisk all the ingredients for the dressing together
  • 7. To serve, arrange few leaves of the endive on the plate with some olives and drizzle with the dressing, top with one slice of baked ricotta and drizzle with a little more dressing.