Baked ricotta with roasted tomatoes, black olives and basil oil

Baked ricotta with roasted tomatoes, black olives and basil oil

By
From
A Year In My Kitchen
Serves
6

This is a delicious way to serve ricotta and you can cook it a day ahead if it makes life simpler. The flavour is more interesting if you allow it to cool to room temperature – it will also be easier to slice. You can use the baked ricotta slices as a base for a more elaborate antipasti plate – adding salami, bresaola, marinated artichokes and/or grilled pepper, if you like.

Ingredients

Quantity Ingredient
olive oil, to brush tin
500g ricotta cheese
2 organic free-range eggs, beaten
225g parmesan, freshly grated
1 lemon, grated zest
1 tablespoon soft thyme leaves, finely chopped
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
12 see method for ingredients
handful black olives, (ideally nicoise or ligurian)
90ml see method for ingredients
handful rocket, tossed in a little lemon juice and olive oil, (optional)

Method

  1. Preheat the oven to 150°C. Brush a non-stick 500g loaf tin with a little olive oil.
  2. In a large bowl, whisk the ricotta and eggs together until smooth. Add the Parmesan, lemon zest and chopped thyme. Stir lightly to combine and season with salt and pepper to taste.
  3. Spoon the mixture into the prepared tin, place in a roasting tray and pour in enough water to come halfway up the sides of the loaf tin. Carefully place in the oven and bake for 40 minutes or until the ricotta is firm. Set aside to cool to room temperature.
  4. When cooled, carefully turn out on to a board and cut into slices with a sharp knife. Arrange the slices on individual plates and add a couple of roasted tomatoes, a few black olives and a spoonful of basil oil. Also, a tangle of dressed rocket does not go amiss.
Tags:
seasonal
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