Parmesan-baked ricotta with tomato, olive & basil salad

Parmesan-baked ricotta with tomato, olive & basil salad

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

This impressive starter is perfect for entertaining guests and can be made ahead for extra ease

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
354
protein
21g
carbs
6g
fat
28g
saturates
13g
fibre
1g
sugar
6g
salt
0.82g

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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Method

  1. Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
  2. Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
  3. To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.

Recipe from Good Food magazine, September 2009

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Comments

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jofranks's picture

Added an extra egg yolk for a lighter texture and baked in dariole moulds per person. Served with the tomatoes, olives and some homemade pesto - delighted with the results.

dorothyd's picture
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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.

silverfish25's picture

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.

chez-ray's picture
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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.

fizzyknickers's picture

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.

deneske's picture
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Quick and delicious, it became one of my favourite starters!

njh123321's picture
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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.

varmitage2003's picture
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brilliant- i cooked it twice in a weekend as i loved it so much!

marcekpl's picture
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To eggy for me.

lorraineline's picture
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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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