Coriander-baked ricotta with pomegranate molasses

Coriander-baked ricotta with pomegranate molasses

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(1 ratings)

Prep: 5 mins Cook: 20 mins


Serves 2
The combination of creamy cheese and sweet but sour pomegranate molasses makes a delicious starter

Nutrition and extra info

  • Vegetarian


  • kcal200
  • fat17g
  • saturates6g
  • carbs5g
  • sugars3g
  • fibre0g
  • protein7g
  • salt2.18g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er 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…


  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.

  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.

  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.

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Comments, questions and tips

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29th Oct, 2009
I thought this was very plain-tasting, mostly of ricotta. It looked so luscious in the magazine but was not that attractive when made and the taste was unimpressive.
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