Baked Feta and Ricotta with Mint

Step 1

Heat the broiler with a rack about 4 inches from the element. In a medium bowl, stir together the ricotta, half the feta, 1 tablespoon of mint, 2 teaspoons of Aleppo pepper, the oregano, 1 teaspoon salt and ¾ teaspoon black pepper. Stir in 3 tablespoons of oil.

Step 2

In a broiler-safe 10-inch skillet, combine the remaining 2 tablespoons oil with the remaining 1 teaspoon Aleppo pepper, then swirl to coat the bottom of the skillet. Scrape the cheese mixture into the skillet, then spread it out, stopping about ½ inch from the sides of the pan and leaving it slightly mounded in the center; the oil will pool around the cheese. Sprinkle the remaining feta evenly over the top.

Step 3

Broil until the feta on top begins to brown and the oil at the edges begins to bubble, 2 to 4 minutes. Transfer to a wire rack and let cool for 10 minutes. Sprinkle with the remaining 3 tablespoons mint and serve warm.