Chilli and garlic baked ricotta

Ingredients

• 1kg fresh ricotta
• Olive oil, to grease
• 1/4 cup chopped parsely
• 4 big red chillies, deseeded and finely choped
• 2 garlic cloves, crushed
• 3 eggs, lightly beaten
• Salt and Pepper

Directions

1. Place ricotta in a fine sieve over a large bowl. Cover with plastic wrap and place in fridge for 4-6 hours to drain.
2. Preheat oven to 170 degrees. Line cake tin with baking paper.
3. Combine all ingredients in a large bowl. Spoon mixture into tin and smooth surface. Bake for one hour or until golden and firm.
4. Serve with semi dried tomatoes, olives, pesto, prosciutto and bread.