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    Baked Herb Ricotta and Roast Cherry Tomatoes

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    Baked Herb Ricotta and Roast Cherry Tomatoes

    This is really brunch, masquerading as a light supper. The recipe can easily be doubled to serve four generously – just spoon the ricotta mixture into a small loaf tin instead of individual moulds and bake for ten minutes longer. A small avocado and rocket salad makes an ideal accompaniment.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 2


    • 2 slices Wholemeal or sourdough bread
    • 150g Cherry tomatoes, halved
    • 2 tbsp Extra virgin olive oil
    • 250g Ricotta cheese, drained
    • 2 tbsp Grana Padano cheese, finely grated
    • 1 Egg
    • 1 tbsp Basil leaves, torn


    1. Preheat the oven to 190˚C/gas 5. Spread the tomatoes out, cut sides up, in a small roasting tin and season well.
    2. Use a little of the oil to grease two 180ml pudding moulds or ovenproof cups and drizzle 1–2 tsp over the tomatoes.
    3. Beat the cheeses, egg and half the basil together with a little seasoning in a bowl and divide between the moulds.
    4. Bake the Ricotta mixture and the tomatoes for 20–25 minutes, until the cheese is puffed up and beginning to brown. Run a knife around the edge and turn out of the moulds.
    5. Toast the bread and drizzle with the remaining olive oil. Top with slices of the baked Ricotta; season with black pepper

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    Drinks recommendation

    This recipe needs a wine that will balance its acidity, with a complexity able to cope with the
    textures. This Italian example has delicacy and a lovely finish. Sant’Elisa Friulano 2008 Friuli Grave DOC. Bin 600870.


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    5 stars