This recipe for baked ricotta with rosemary and lemon is from:
Cookbook — Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets by Anne Burrell
I love cheese. And I like ricotta cheese. Just look at a few recipes on Cooks&Books&Recipes: Soft Scrambled Eggs with Pesto and Fresh Ricotta and Tomato, Grape, and Ricotta Flatbread and Honeyed Tomatoes and Ricotta. Ricotta is good. But I have to admit that ricotta usually, for me, plays a supporting role. It’s not the main star. Until now — when I saw this recipe for Baked Ricotta with Rosemary and Lemon from the cookbook entitled, appropriately enough, Cook Like a Rock Star. Although I don’t know much about Anne Burrell, I think I need to learn more. She takes a few quality ingredients — in this case: cheese, herbs, and olive oil — prepares them simply, and creates an attention-getting dish that easily takes center stage.
Find the recipe here: The Recipe Club
More on the cookbook: Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets, by Anne Burrell (Clarkson Potter, October 2011)