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Baked loaves with spinach, cherry tomatoes & ricotta
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1 essential Waitrose Baguette
150g baby spinach
200ml double cream
2 medium Waitrose British Blacktail Free Range Eggs
Zest of 1 large lemon
1 tsp English mustard
100g cherry tomatoes, halved
30g Cheddar cheese, finely grated
1. Preheat the oven to 180°C, gas mark 4. To hollow out the baguette, first cut the loaf in half to give you two smaller baguettes. Using a sharp bread knife, cut an oval from the top of each mini- baguette. Remove this ‘lid’ and, using your hands, take out the inside of each mini-baguette, leaving a healthy amount of crust as the base – so the filling won’t leak out.
2. Boil a full kettle of water and put the spinach in a large sieve or colander. Pour over the water and allow the spinach to wilt. Using the back of a spoon, squeeze out as much liquid from the spinach as possible. Transfer to a wooden board and roughly chop. Set aside to cool.
3. In a medium bowl, mix the double cream, eggs, lemon zest and mustard. Add the wilted spinach and half of the cherry tomatoes. Season well. Spoon into each loaf base with the ricotta and remaining cherry tomatoes. Sprinkle over the cheese and some cracked black pepper. Bake for 30-35 minutes. Leave to cool before cutting into thick slices.
Reserve the bread from inside the baguette to use as breadcrumbs or croutons for soups, stews, crumbles and gratins.
Typical values per serving:
This recipe was first published in Wed Aug 26 11:27:47 BST 2015.