Name: Baked ricottas with roasted tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 clove garlic, crushed; 1/4 cup (40g) pine nuts; 150 gram baby spinach leaves, chopped coarsely; 2 medium tomatoes (380g); 400 gram ricotta cheese; 2 eggs, beaten lightly; 2/3 cup (50g) finely grated parmesan cheese; 2 tablespoon finely chopped fresh chives

Ingredients

2 tablespoon olive oil

2 clove garlic, crushed

1/4 cup (40g) pine nuts

150 gram baby spinach leaves, chopped coarsely

2 medium tomatoes (380g)

400 gram ricotta cheese

2 eggs, beaten lightly

2/3 cup (50g) finely grated parmesan cheese

2 tablespoon finely chopped fresh chives

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil 4 holes of 6-hole (¾-cup/180ml) texas muffin pan.

2.Heat half of the oil in medium frying pan; cook garlic and nuts over low heat, stirring constantly, until nuts start to brown lightly. Add spinach; cook, covered, about 2 minutes or until spinach wilts. Uncover; cook 2 minutes or until liquid evaporates. Remove from heat.

3.Cut each tomato into 8 wedges; place in medium baking dish, drizzle with remaining oil. Roast, uncovered, 20 minutes.

4.Meanwhile, combine ricotta, egg, parmesan and chives in large bowl with spinach mixture. Divide mixture among pan holes.

5.Bake, uncovered, about 20 minutes or until ricottas are firm. Serve baked ricottas with roasted tomatoes.

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Ingredients

Method

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