Thursday, 3 September 2009
Olive, tomato and parmesan baked ricotta
I was feeling lazy that night, didn't fancy a lot of cooking, I was looking for something light, quick and simple to make...and I found it, Australian women's weekly....again. This is their page, where you can find their tasty and fancy recipes. My vegetarian husband was more than happy, I was more than happy too!
60g finely grated parmesan cheese
500g ricotta cheese
1 clove garlic, crushed
1 teaspoon finelay grated lemon rind
100g semi-dried tomatoes, or oven roasted tomatoes chopped(fresh tomatoes will do fine)100g pitted black olives finely chopped
Salt and pepper
50g fresh basil leaves finely chopped
Preheat oven to 180. Grease six hole muffin pan or individual ones. Divide half the parmesan among pan holes, shake pan to coat the sides.
Combine ricotta, eggs, garlic, tomato, olives, lemon zest, basil, salt and peper and remaining parmesan in medium bowl. Divide mixture in holes, smooth surface with a spatula. Bake for 20 minutes or until firm. Cool for ten minutes before unmolding.
Drizzle with olive oil, and serve with more bastil leaves, olives, rocket salad or bread.