A whole block of ricotta beaten with egg and baked until puffed and golden, with cherry tomatoes blistering alongside, toasted almonds and basil torn over.
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Prep 10 minCook 30 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
250 g fresh ricotta (1 tub)
1 egg (51 g)
200 g cherry tomatoes
30 ml extra-virgin olive oil (27 g)
1 garlic clove, thinly sliced (5 g)
12 g fresh basil
30 g almonds, roughly chopped
2 slices wholegrain bread (60 g), toasted
Ground black pepper, to taste
Method
Heat the oven to 200C. Oil a small baking dish with a little of the oil.
Beat the ricotta and egg together with a fork until smooth and glossy with no grainy lumps, then grind in pepper and scrape it into the dish.
Scatter the tomatoes and garlic around the edges and trickle the rest of the oil over everything.
Bake 25-30 minutes. It is ready when the top is patched brown, the sides have pulled away from the dish and the centre no longer wobbles as a liquid when you shake it, and the tomatoes have split and collapsed into their own juice.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty. Tear the basil over, scatter the almonds on, spoon the tomatoes and their juices across the ricotta and serve with the toast. Serve with the toasted bread.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Baked Ricotta with Cherry Tomatoes and Basil
Serves 2 · Prep 10 min · Cook 30 min
A whole block of ricotta beaten with egg and baked until puffed and golden, with cherry tomatoes blistering alongside, toasted almonds and basil torn over.
Ingredients
250 g fresh ricotta (1 tub)
1 egg (51 g)
200 g cherry tomatoes
30 ml extra-virgin olive oil (27 g)
1 garlic clove, thinly sliced (5 g)
12 g fresh basil
30 g almonds, roughly chopped
2 slices wholegrain bread (60 g), toasted
Ground black pepper, to taste
Approximate per serving
2194 kJ / 524.4 kcal · protein 23.5 g · carbohydrate 19.8 g · fibre 6 g · fat 37.8 g · sodium 382.9 mg
Method
Heat the oven to 200C. Oil a small baking dish with a little of the oil.
Beat the ricotta and egg together with a fork until smooth and glossy with no grainy lumps, then grind in pepper and scrape it into the dish.
Scatter the tomatoes and garlic around the edges and trickle the rest of the oil over everything.
Bake 25-30 minutes. It is ready when the top is patched brown, the sides have pulled away from the dish and the centre no longer wobbles as a liquid when you shake it, and the tomatoes have split and collapsed into their own juice.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty. Tear the basil over, scatter the almonds on, spoon the tomatoes and their juices across the ricotta and serve with the toast. Serve with the toasted bread.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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