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Recipe

Baked ricotta with lemon & herbs

Transform subtle creamy ricotta into a herby, citrus delight with a colourful tangy topping.

  • 25 mins cooking
  • Serves 6
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Ingredients

Baked ricotta with lemon & herbs
  • 500 gram ricotta
  • 1 egg, beaten
  • 2 clove garlic, finely chopped
  • 1 tablespoon finely grated lemon rind
  • 1/2 teaspoon sea salt
  • 1 teaspoon finely chopped herbs – parsley, rosemary, thyme etc
  • 6 piece grilled ciabatta
Sun-dried tomato salad
  • 1/2 cup sun-dried tomatoes in oil
  • zest of ½ lemon
  • 1 tablespoon parsley leaves
  • 2 tablespoon sweet chilli sauce

Method

Baked ricotta with lemon & herbs
  • 1
    Preheat the oven to 180°C. Combine the ricotta, beaten egg, garlic, lemon rind, sea salt and herbs, mixing well.
  • 2
    Divide between 6 small oven-proof ramekins and put them on a shallow baking tray.
  • 3
    Cook ricotta pots for 12-15 minutes or until puffed, golden and set.
  • 4
    For the sun-dried tomato salad, slice the dried tomatoes into strips and toss with lemon, parsley and sweet chilli.
  • 5
    Serve the ricotta warm with a topping of salad and grilled ciabatta on the side.

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