Lemony Baked Ricotta

1 lb. whole-milk  ricotta
1 egg
1 T. chopped fresh thyme
1 T. lemon juice
1 t. lemon zest (divided)
3/4 t. salt
1/4 t. freshly ground black pepper
Extra-virgin olive oil (optional)
Crackers

Heat oven to 400 degrees.

In a bowl, beat ricotta, egg, thyme, lemon juice, 1/2 t. lemon zest, salt, and pepper until well mixed.

Transfer to a 2-cup oven-safe dish. Bake 25 minutes, until set and starting to brown. Broil 2-3 minutes, until lightly browned. Scatter 1/2 t. lemon zest on top and drizzle with olive oil, if desired. Serve with crackers.

Serves 8.

Adapted from Family Circle magazine, Jan. 2017, p. 65.