Baked ricotta with herb, tomato & walnut salad
Serves: 8-10 (as a starter)
I love ricotta for its cream taste and especially as it only contains a fraction of the fat of most cheeses. Baked it makes a wonderful shared starter and its perfect for picnics too. Spread it on toast or serve as part of an antipasto platter.
Ingredients
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500g fresh ricotta
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2 eggs, lightly whisked
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35g (1/3 cup) finely grated parmesan
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40g (1/3 cup) pitted black olives, chopped
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2 tbs chopped fresh basil
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2 tbs chopped fresh continental parsley, plus 2 tbs fresh continental parsley leaves, extra
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¼ tsp dried chilli flakes
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1 tbs olive oil
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100g grape or cherry tomatoes, chopped
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2 tbs fresh mint leaves
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2 tbs fresh oregano leaves
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2 tbs walnuts, lightly toasted, coarsely chopped
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Grilled bread, to serve (optional)
Method
1. Preheat oven to 160°C/140°C fan forced. Spray a 10 x 20cm (base measurement) non-stick loaf pan with oil.
2. Process the ricotta, egg and parmesan in a food processor until smooth. Transfer to a large bowl. Stir in the olives, basil and chopped parsley. Season. Spoon into the pan and bake for 25 minutes or until
set and golden around edges.
3. Line a baking tray with baking paper. Carefully turn ricotta out onto the prepared tray. Sprinkle with the chilli and drizzle with 2 tsp of the oil. Bake for a further 5 minutes. Set aside for 10 minutes to cool.
4. Meanwhile, combine the tomato, mint, oregano, walnuts and parsley leaves in
a bowl. Stir in remaining oil. Season.
5. Top the ricotta with the tomato salad and serve with slices of grilled bread, if using.
