Baked Ricotta
This Creamy Baked Ricotta is full of delicious lemon and garlic flavours. Make roasted tomatoes to go with it. Just mix and bake the cheese mixture alongside the tomatoes before enjoying a tasty homemade appetiser!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups smooth ricotta ((use a 16 oz tub or 500 gram tub))
- ½ cup grated Parmesan cheese
- 2 garlic cloves (crushed)
- 2 tablespoons extra virgin olive oil (divided)
- 3 teaspoons grated lemon rind (or 1 lemon - rind finely grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon Parmesan cheese (extra)
- 8 oz (approx 250 grams) cherry, baby or grape tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 350°F/180ºC. Oil a two-cup capacity ovenproof dish.
- 2
On a small baking tray or ovenproof dish, place the tomatoes. Drizzle with oil and sprinkle with salt. Set aside.
- 3
In a bowl place ricotta cheese, Parmesan cheese, crushed garlic, 1 tablespoon extra virgin olive oil, lemon rind, dried oregano, salt and pepper.
- 4
Mix thoroughly.
- 5
Spoon cheese mixture into the oiled ovenproof dish and smooth the top.
- 6
Sprinkle with extra Parmesan cheese.
- 7
Place the ricotta and the prepared tomatoes in the oven
- 8
Bake 15-20 minutes. It will be jiggly but that's correct.
- 9
Tomatoes will soften and skins will wrinkle when they are roasted. Ricotta should start browning in patches. If it doesn't, you can pop it under the griller/broiler to brown a little more.
- 10
Drizzle Baked Ricotta with 1 tablespoon of extra virgin olive oil.
- 11
Serve warm Baked Ricotta and Roasted Tomatoes with toasted ciabatta.