Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes

Description


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
 * Serves: 2

Ingredients

 * 2 slices wholemeal or sourdough bread
 * 150 g cherry tomatoes, halved
 * 2 tbsp extra virgin olive oil
 * 250 g ricotta cheese, drained
 * 2 tbsp Grana Padano cheese, finely grated
 * 1 egg
 * 1 tbsp basil leaves, torn

Directions

 * 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

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.

Nutritional information
Per serving
 * Energy: 485 kcal | Fat: 34 g | Saturated Fat: 14 g | Salt: 1.2 g | Sugars: 6 g