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Photo of Baked ricotta with basil and semi-dried tomatoes by WW

Baked ricotta with basil and semi-dried tomatoes

Total Time
35 min
10 min
25 min
They're great on their own, but ever-versatile eggs and delicious dairy products are also terrific team players when it comes to cooking.


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)


1 medium


80 g, (8 x 1cm thick slices)


2½ cup(s), (75g)

Oil spray

1 x 3 second spray(s)


  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.