Baked ricotta with herb, tomato & walnut salad

Baked ricotta with herb, tomato & walnut salad

Baked ricotta with herb, tomato & walnut salad 2000 1333 Chrissy Freer

Baked ricotta with herb, tomato & walnut salad

Prep time: 20 minutes
Cooking time: 30 minutes
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.
chrissy freer byron bay nutritionist baked ricotta


  • 500g fresh ricotta
  • 2 eggs, lightly whisked
  • 35g (1/3 cup) finely grated parmesan
  • 40g (1/3 cup) pitted black olives, chopped
  • 2 tbs chopped fresh basil
  • 2 tbs chopped fresh continental parsley, plus 2 tbs fresh continental parsley leaves, extra
  • ¼ tsp dried chilli flakes
  • 1 tbs olive oil
  • 100g grape or cherry tomatoes, chopped
  • 2 tbs fresh mint leaves
  • 2 tbs fresh oregano leaves
  • 2 tbs walnuts, lightly toasted, coarsely chopped
  • Grilled bread, to serve (optional)


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.