Baked Ricotta with tomatoes
From iamabeetle 18 years agoIngredients
- 80gm fresh baby spinach leaves shopping list
- 250gm low fat ricotta cheese shopping list
- Finely grated rind of 1 lemon shopping list
- 1 egg shopping list
- 2/tea spoons finely chopped chives shopping list
- 500 gms cherry truss tomatoes on vine or other small shopping list
- olive oil spray shopping list
How to make it
- Preheat oven 220c. Grease and line base of 4 x 1/3 cup-capacity muffin tins with baking paper.
- Place spinach leaves into a bowl and pour boiling water over them and stand them for 2 minutes/just wilted.
- Drain and rinse cold water, roughlt chop.
- Place into a bowl with ricotta, rind, egg and chives.
- Stir till well combined...
- Spoon into prepared muffin tin...
- Bake 20 minutes or browned...
- Stand 5 minutes before turning out...
- While waiting...place tomatoes onto a lined baking tray. Spray them with oil...Cook 8-10 minutes or till tender...
- Serve with the baked ricotta...
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