Coriander-baked ricotta with pomegranate molasses
The combination of creamy cheese and sweet but sour pomegranate molasses makes a delicious starter
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
- 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.
- 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.
- 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.
Making your own crostini
Thinly slice ciabatta, put onto a baking sheet and brush with 1 tbsp olive oil. Bake for 10-15 mins at 180C/160C fan/gas 4 until golden and crisp. Cool to serve.
200 kcalories, protein 7g, carbohydrate 5g, fat 17 g, saturated fat 6g, fibre 0g, sugar 3g, salt 2.18 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12280/
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Ingredients
- 140g ricotta , from a 250g pot, drained
- 1 tbsp extra virgin olive oil , plus extra to serve
- 1 tbsp coriander seeds
- ½ tsp freshly ground black pepper
- 1-2 tsp pomegranate molasses
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3
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian
Ingredients
- 140g ricotta , from a 250g pot, drained
- 1 tbsp extra virgin olive oil , plus extra to serve
- 1 tbsp coriander seeds
- ½ tsp freshly ground black pepper
- 1-2 tsp pomegranate molasses
200 kcalories, protein 7g, carbohydrate 5g, fat 17 g, saturated fat 6g, fibre 0g, sugar 3g, salt 2.18 g
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29 October 2009
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