Preheat oven to 180C/350F.

Place the ricotta in a bowl. If you are using supermarket ricotta (as opposed to fresh Italian ricotta), it might be a bit dry. Use the cream or milk to loosen the ricotta into creamy "peanut butter" type consistency (ie. easily spreadable).

Add the lemon, garlic and salt and mix to combine.

Get to 1 cup capacity ramekins or any other oven proof dish (I used tapas dishes). Divide the ricotta between the dishes and drizzle over 1 tbsp olive oil (reserve other tbsp for after baking).

Bake for 15 to 20 minutes until the top is lightly browned.

Remove from oven, drizzle with remaining 1 tbsp olive oil then serve immediately with toasted pieces of bread (tip: rub lightly with garlic - it's amazing!).

Fresh thyme, parsley or any other herbs, finely chopped (pictured)

Chopped tomatoes, red onion and parsley (pictured)

Finely chopped antipasto (eg olives, sun dried tomatoes)