Name: Baked ricotta with fresh tomato salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 750 gram fresh reduced-fat ricotta; 1 egg, lightly beaten; 2 cloves garlic, crushed; 2 teaspoon thyme leaves; 2 teaspoon chopped rosemary leaves; 3 medium ripe tomatoes, finely chopped; 1 small red onion, finely chopped; 1 tablespoon vegetable or extra virgin olive oil; 1 teaspoon red wine vinegar; 60 gram baby rocket leaves; crusty bread, to serve

Baked ricotta with fresh tomato salsa

Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

750 gram fresh reduced-fat ricotta

1 egg, lightly beaten

2 cloves garlic, crushed

2 teaspoon thyme leaves

2 teaspoon chopped rosemary leaves

3 medium ripe tomatoes, finely chopped

1 small red onion, finely chopped

1 tablespoon vegetable or extra virgin olive oil

1 teaspoon red wine vinegar

60 gram baby rocket leaves

crusty bread, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a 20cm springform pan. Combine ricotta, egg, garlic and herbs in a large bowl; season with salt. Spoon into prepared pan; smooth surface. Bake for 30 minutes or until set. Cool completely in pan (ricotta will firm).

2.To serve, combine tomato and onion in medium bowl; drizzle with oil and vinegar. Cut ricotta into 8 wedges. Serve ricotta with salsa, rocket and bread.

Make ahead: For best results, bake ricotta a day ahead. Cover with plastic food wrap; chill until required. Stand at room temperature for 15 minutes before serving. This dish is a tasty addition to an antipasto platter.
Note

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Ingredients

Method

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