Baked ricotta with basil and semi-dried tomatoes
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
They're great on their own, but ever-versatile eggs and delicious dairy products are also terrific team players when it comes to cooking.
Ingredients
Reduced-fat ricotta cheese
400 g
Black olives, drained
50 g, pitted, sliced
Fresh basil
2 tbs, finely chopped
Semi-dried tomatoes
½ cup(s), chopped
Grated parmesan cheese
¼ cup(s)
Egg(s)
1 medium
Baguette
80 g, (8 x 1cm thick slices)
Rocket
2½ cup(s), (75g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Lightly spray four ½-cup (125ml) capacity ovenproof dishes with oil. Line bases with a round of baking paper.
2
Combine ricotta, olives, basil, tomatoes, parmesan and egg in a large bowl. Spoon mixture into prepared dishes and smooth the tops with the back of a spoon.
3
Cover dishes with foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the dishes. Cook in the oven for 25 minutes.
4
Meanwhile, preheat grill to high. Lightly spray baguette slices with olive oil. Grill for 2 minutes each side or until golden.
5
Remove baked ricottas from the baking dish. Cool to room temperature. Sprinkle baked ricottas with chives and serve with rocket and toasted bread.
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