MARINATED RICOTTA SALATA WITH TOAST

1/4 cup crumbled ricotta salata 

1 teaspoon minced fresh basil

1 teaspoon minced fresh parsley

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1/4 teaspoon red pepper flakes 

1/2 cup extra virgin olive oil, plus 2 tablespoons 

1/2 teaspoon freshly squeezed lemon juice

1 baguette cut on the bias

Preheat the oven to 350 degrees F. 

Place the ricotta, basil, parsley, salt, pepper and red pepper flakes in to a small mixing bowl. Add the 1/2 cup of olive oil and lemon juice and stir to combine. Cover and allow the mixture to sit at room temperature for one hour. 

While the ricotta is marinating, brush one side of the sliced baguettes with the remaining 2 tablespoons of olive oil and sprinkle with kosher salt. Toast the baguette for 8-10 minutes or until golden brown. Do not allow the toast to burn. 

When ready to serve, transfer the ricotta mixture to a small serving dish and surround with toast.