Recipe

Olive and tomato baked ricotta

Feb 28, 2010 1:00pm
  • 20 mins cooking
  • Makes 6 Item
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Ingredients

Olive and tomato baked ricotta
  • 3/4 cup (60g) finely grated parmesan cheese
  • 3 1/3 cup (800g) ricotta cheese
  • 2 eggs
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated lemon rind
  • 2/3 cup (100g) semi-dried tomatoes in oil, drained, finely chopped
  • 2/3 cup (100g) seeded black olives, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped

Method

Olive and tomato baked ricotta
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease six-hole (180ml) texas muffin pan and line bases with baking paper.
  • 2
    Divide half the parmesan among pan holes; shake pan to coat bases and sides with cheese
  • 3
    Combine ricotta, eggs, garlic, rind, tomato, olive, basil and remaining parmesan in a medium bowl. Divide mixture among pan holes and smooth surface with spatula, pressing down firmly to remove any air bubbles.
  • 4
    Bake about 20 minutes or until firm. Stand in pan 15 minutes before turning out, top-side down; cool

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