250g soft, rindless goats’ cheese
1 egg yolk
3 sprigs of thyme, leaves picked
Salt and pepper, to taste
- Heat the oven to 180°C. Mix the goats’ cheese, ricotta and egg yolk until smooth, then stir through the thyme leaves and seasoning. Spoon into two ovenproof pots or ramekins and bake for 25 minutes until the cheese is golden on top.
You can make this spread the day before - just spoon the mix into the ramekins, then cover and refrigerate for up to 2 days.