- 140g ricotta, from a 250g pot, drained
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 1 tbsp extra virgin olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp freshly ground black pepper
- 1-2 tsp pomegranate molasses
More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses…
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 crostiniThinly 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.