Name: Parmesan-baked ricotta with tomato, olive & basil salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean
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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Parmesan-baked ricotta with tomato, olive & basil salad

Parmesan-baked ricotta with tomato, olive & basil salad

Jane Hornby

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Serves 6

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.1 out of 5.13 ratingsRate

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

Vegetarian

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Italian-style bass

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal354
fat28g
saturates13g
carbs6g
sugars6g
fibre1g
protein21g
salt0.82g

low

Method

step 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.
step 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.
step 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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A star rating of 4.1 out of 5.13 ratings

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