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Recipe

Baked ricotta with herbs

May 30, 2012 2:00pm
  • 25 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Baked ricotta with herbs
  • 1 potato, peeled, halved
  • 500 gram fresh ricotta, drained
  • 1 egg
  • 50 gram prosciutto slices, finely chopped
  • 2 tablespoon grated parmesan
  • 1/4 cup chopped mixed herbs (flat-leaf parsley, basil, chives, oregano)
  • 250 gram vine-ripened cherry tomatoes, trimmed
  • 2 cup wild rocket leaves
  • extra virgin olive oil, balsamic vinegar, to drizzle

Method

Baked ricotta with herbs
  • 1
    Preheat oven to moderately 160°C. Lightly grease and line a 6-hole Texas muffin pan with squares of baking paper.
  • 2
    Cook potato in a small saucepan of boiling, salted water 6-8 minutes, until almost tender.
  • 3
    When cool enough to handle, grate coarsely into a large bowl.
  • 4
    In a food processor, pulse ricotta and egg together until smooth. Add to potato with prosciutto, parmesan and mix well. Season to taste.
  • 5
    Divide mixture evenly into recesses. Press two tomatoes into the top of each. Bake 35-40 minutes, until firm.
  • 6
    Cool in pan 5 minutes. Serve warm, accompanied with rocket, drizzled with oil and a little balsamic vinegar, if desired.

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