Savory Baked Ricotta
From lizzconn 14 years ago
- 40 minutes to make
- Serves 4
Versatile dish..... could be for dinner or brunch. Great for potlucks! Delicous with warm ciabatta or garlic bread.
Ingredients
- 25g/1oz unsalted butter shopping list
- 50g/2oz parmesan, grated shopping list
- 300g/10oz cherry tomatos shopping list
- 1 garlic clove, cut in half shopping list
- 1 tbsp extra virgin olive oil, plus extra for drizzling shopping list
- 6 eggs, preferable organic shopping list
- 500g tub of ricotta shopping list
- 200ml tub creme fraiche shopping list
- 2 tbsp thyme leaves shopping list
How to make it
- Heat over to 200c/fan 180c/gas6. Butter an oval ovenproof dish approximately 36 x 24cm and sprinkle with the grated parmesan. Toss the tomatos with the garlic, olive oil, and season. Tip onto a baking tray and cook for 15 minutes, until softened.
- Mix the eggs and the ricotta in a food processor until blended. Put in a bowl and stir in the creme fraiche and half the thyme. Season.
- Spoon the ricotta mixture into the baking dish, scatter with the tomatos and remaining thyme. Drizzle with olive oil and bake for 20 minutes until set.
People Who Like This Dish 7
- pointsevenout Athens, AL
- joe1155 Munchen, DE
- tinam Tugun, AU
- irishiz Annapolis, MD
- clbacon Birmingham, AL
- lizzconn Naas Co Kildare, IE
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" It was excellent "