Name: Baked ricotta with herbs
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 1 potato, peeled, halved; 500 gram fresh ricotta, drained; 1 egg; 50 gram prosciutto slices, finely chopped; 2 tablespoon grated parmesan; 1/4 cup chopped mixed herbs (flat-leaf parsley, basil, chives, oregano); 250 gram vine-ripened cherry tomatoes, trimmed; 2 cup wild rocket leaves; extra virgin olive oil, balsamic vinegar, to drizzle

Baked ricotta with herbs

Serves 6

Prep

25M

Cook

50M

Total

1H 15M

Skip to Recipe

Ingredients

1 potato, peeled, halved

500 gram fresh ricotta, drained

1 egg

50 gram prosciutto slices, finely chopped

2 tablespoon grated parmesan

1/4 cup chopped mixed herbs (flat-leaf parsley, basil, chives, oregano)

250 gram vine-ripened cherry tomatoes, trimmed

2 cup wild rocket leaves

extra virgin olive oil, balsamic vinegar, to drizzle

Method

1.Preheat oven to moderately 160°C. Lightly grease and line a 6-hole Texas muffin pan with squares of baking paper.

2.Cook potato in a small saucepan of boiling, salted water 6-8 minutes, until almost tender.

3.When cool enough to handle, grate coarsely into a large bowl.

4.In a food processor, pulse ricotta and egg together until smooth. Add to potato with prosciutto, parmesan and mix well. Season to taste.

5.Divide mixture evenly into recesses. Press two tomatoes into the top of each. Bake 35-40 minutes, until firm.

6.Cool in pan 5 minutes. Serve warm, accompanied with rocket, drizzled with oil and a little balsamic vinegar, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%