Save to your scrapbook
Baked Herb Ricotta and Roast Cherry Tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
Typical values per serving:
This recipe was first published in June 2009.