Baked Ricotta with Herbs

I've probably mentioned before that the cocktail hour is an important time at our house. Not so much because it involves alcohol (although that can be nice), but because it's a time to relax and come down from the stresses of the day. I always like to have a nibble and a glass of something. Helps fortify one for dinner preparation, an evening at the computer, or worse...a night of doing laundry.

Most of the time, the food is nothing more than some olives or nuts or maybe some cheese. Here's a recipe that kicks things up a notch. Pop open some bubbly or a fruity red wine and you might never even get to dinner...

Baked Ricotta with Herbs
1 tablespoon extra-virgin olive oil, plus more to coat ramekin
1 pound fresh soft ricotta cheese
alt and freshly ground black pepper
1 tablespoon fresh herbs, chopped (rosemary, thyme, sage, basil, whatever you like)
Grilled or toasted bread or crackers

Preheat the oven to 300 degrees. Lightly oil a 4-cup ceramic crock or souffle dish.

In a medium bowl, stir the cheese with a fork and add salt and pepper to taste. Stir in the herbs. Pack the cheese into the crock and drizzle with the 1 tablespoon of olive oil. Bake until warm and slightly quivery, about 15 minutes. Serve with bread or crackers.