Step 1

Preheat oven to 180C/350F.

Step 2

Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).

Step 3

Add the lemon, garlic and salt and mix to combine.

Step 4

Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).

Step 5

Bake for 15 to 20 minutes until the top is lightly browned.

Step 6

Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).

Step 7

Fresh thyme, parsley or any other herbs, finely chopped (pictured)

Step 8

Chopped tomatoes, red onion and parsley (pictured)

Step 9

Finely chopped antipasto (eg olives, sun dried tomatoes)