Parmesan-baked ricotta with tomato, olive & basil salad

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• Lol's recipe

  18 August 2009

  Lol's recipe rated and commented on this recipe

  

  I added half a tsp of dry English mustard to the cheese and egg mix before baking. it went down really well as a starter at a dinner party for 8 people. Although this says it serves 6, it was plenty for 8 hungry adults as a starter

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• Anita

  03 September 2009

  Anita rated and commented on this recipe

  

  To eggy for me.

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• JustWilliam

  31 March 2010

  JustWilliam rated and commented on this recipe

  

  brilliant- i cooked it twice in a weekend as i loved it so much!

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• Nikki

  28 August 2010

  Nikki rated and commented on this recipe

  

  I made this at the weekend and served it warmed ( after having chilled it to set first) with tomato salad. It was delicious but preferred it warm than cold. I also added some lemon thyme to add interest to the flavour which worked well.

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• Neli Ban

  24 November 2010

  Neli Ban rated this recipe

  

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• xtxgx

  20 January 2011

  xtxgx rated this recipe

  

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• kittiekat

  08 May 2011

  kittiekat rated this recipe

  

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• oly

  19 May 2011

  oly rated and commented on this recipe

  

  Quick and delicious, it became one of my favourite starters!

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• fizzyknicker

  05 June 2011

  fizzyknicker commented on this recipe

  It was lovely and looked fantastic when it came out of the oven, but dropped in the tin. Should it have done? I think I would add maybe more cheese and some mustard like Lol did.

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• Raymond B

  14 August 2011

  Raymond B rated and commented on this recipe

  

  Excellent- Cooked last night served warm for a summer dinner party. It was a total success. Plan to use it today as a buffet platter with it thinly sliced between slices of beef tomatoes, basil and the olive vinegrette.

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• silverfish

  15 December 2011

  silverfish commented on this recipe

  Made this as a veggie starter for christmas dinner last year. Put a layer of basil leaves and roasted red pepper in the middle before baking to make it look festive and serviced with spiced beetroot and orange chutney. Great make ahead starter, so good I've been asked to make it again this year.

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• Frenchie

  26 August 2012

  Frenchie rated and commented on this recipe

  

  Made this for a dinner party with vegetarians. Veggies thought it was fine, but for me it was too dry and pretty tasteless, even though I did as suggested by others and added mustard and also a layer of roasted peppers. Would not make this again.

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Ingredients

• 3 x 250g/9oz tubs ricotta
• 2 eggs
• 100g Parmesan (or vegetarian alternative), finely grated
• 4 large tomatoes - a mix of colours looks good
• handful good-quality black olives , stones removed
• 2 tbsp olive oil
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• ¼ tsp caster sugar
• 1 garlic clove , crushed
• small bunch basil , leaves only

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian

Ingredients

• 3 x 250g/9oz tubs ricotta
• 2 eggs
• 100g Parmesan (or vegetarian alternative), finely grated
• 4 large tomatoes - a mix of colours looks good
• handful good-quality black olives , stones removed
• 2 tbsp olive oil
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• ¼ tsp caster sugar
• 1 garlic clove , crushed
• small bunch basil , leaves only

354 kcalories, protein 21g, carbohydrate 6g, fat 28 g, saturated fat 13g, fibre 1g, sugar 6g, salt 0.82 g

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