Parmesan-baked ricotta with tomato, olive & basil salad

Parmesan-baked ricotta with tomato, olive & basil salad

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(11 ratings)

Prep: 15 mins Cook: 35 mins


Serves 6
This impressive starter is perfect for entertaining guests and can be made ahead for extra ease

Nutrition and extra info

  • Vegetarian


  • kcal354
  • fat28g
  • saturates13g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein21g
  • salt0.82g
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  • 3 x 250g/9oz tubs ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 large tomatoes - a mix of colours looks good



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • handful good-quality black olives, stones removed
  • 2 tbsp olive oil
    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 extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp caster sugar
  • 1 garlic clove, crushed
  • small bunch basil, leaves only



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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.

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Comments, questions and tips

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28th Aug, 2017
We had this as a lunch and it was a real treat! I used half the above quantities and put the ricotta mix into two ramekins - I really wasn't sure it was going to work but success thank goodness! The real joy of this dish is the tomato salad as it really lifts the cheese. We used cherry tomatoes and added roast red peppers. I can imagine this dish being superb for dinner parties as it's a bit showy but very tasty.
26th Aug, 2012
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.
15th Dec, 2011
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.
14th Aug, 2011
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.
5th Jun, 2011
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.
19th May, 2011
Quick and delicious, it became one of my favourite starters!
njh123321's picture
28th Aug, 2010
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.
31st Mar, 2010
brilliant- i cooked it twice in a weekend as i loved it so much!
3rd Sep, 2009
To eggy for me.
18th Aug, 2009
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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