Ingredients Jump to Instructions ↓

  1. 2 cups whole-milk ricotta cheese (about 16 ounces)

  2. 1/2 cup loosely packed Pecorino Romano cheese, finely grated on the small holes of a box grater (about 1 ounce)

  3. 2 teaspoons finely chopped fresh oregano leaves

  4. Salt

  5. Freshly ground black pepper

  6. 1 tablespoon extra-virgin olive oil , plus more for coating the baking dish

  7. Crostini or toasted bread, for serving

Instructions Jump to Ingredients ↑

  1. Heat the oven to 300°F and arrange a rack in the middle. Lightly coat a 2-cup baking dish with olive oil; set aside.

  2. Place ricotta, 1/4 cup plus 2 tablespoons of the Pecorino Romano, and the oregano in a medium bowl and stir to combine. Taste and season with salt and pepper as needed.

  3. Transfer mixture to the prepared baking dish, sprinkle with the remaining 2 tablespoons Pecorino Romano, and drizzle with olive oil. Bake until heated through and the Pecorino Romano on top is melted, about 30 minutes. Serve warm with toasted bread or crostini.

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