Coriander-baked ricotta with pomegranate molasses

Coriander-baked ricotta with pomegranate molasses

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

The combination of creamy cheese and sweet but sour pomegranate molasses makes a delicious starter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
200
protein
7g
carbs
5g
fat
17g
saturates
6g
fibre
0g
sugar
3g
salt
2.18g

Ingredients

  • 140g ricotta, from a 250g pot, drained
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • 1 tbsp coriander seed
  • ½ tsp freshly ground black pepper
  • 1-2 tsp pomegranate molasses

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Method

  1. Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in.
  2. Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust.
  3. Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.

Recipe from Good Food magazine, September 2009

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Comments

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thynk2much's picture
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I thought this was very plain-tasting, mostly of ricotta. It looked so luscious in the magazine but was not that attractive when made and the taste was unimpressive.

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