Name: Coriander-baked ricotta with pomegranate molasses
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
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

Home
Recipes
Coriander-baked ricotta with pomegranate molasses

Coriander-baked ricotta with pomegranate molasses

Good Food team

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 2 out of 5.1 ratingRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Grilled marinated lamb cutlets

A star rating of 3.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal200
fat17g
saturates6g
carbs5g
sugars3g
fibre0g
protein7g
salt2.18g

Method

step 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.
step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, September 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now