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Baked Ricotta

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Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Calories: 327kcal
Servings: 8 People

Ingredients

Ricotta Mixture

  • 1kg (2.2lbs) - Fresh Firm Ricotta
  • 4 - Large Free Range Eggs
  • 90g (3.1oz) - Pecorino Romano or Parmesan Cheese, Freshly Grated
  • 1 - Lemon, Zested
  • 3g (0.2oz) - Fresh Oregano, Roughly Chopped
  • Seasoning To Taste

Sun-Dried Tomato Salsa

  • 80g (2.oz) - Sun-Dried Tomatoes, Diced
  • 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
  • 1 - Lemon, Zested
  • Rocket (Arugula)
  • Edible Flowers (Optional)
  • Seasoning To Taste

Method

  • Preheat oven to 190°c-375°f. Grease a 22cm round springform baking tin with spray oil or melted butter & line with parchment paper.
    Grease Baking Pan
  • Place all the ricotta mix ingredients into a bowl & mix to combine into a smooth ball. Place the ricotta mixture into the prepared baking tin & bake for 30 minutes or until golden on top. Remove and let cool for 15 minutes.
    Baked Ricotta Mix Ingredients
  • In the meantime, in a bowl add the sun-dried tomatoes, sun-dried tomato oil, flat-leaf parsley & lemon zest to a mixing bowl, mix to combine.
    Baked Ricotta Make Salsa
  • Place the sun-dried tomato mixture on top of the baked ricotta & serve with edible flowers (optional) & rocket (arugula). Portion into 8 even-sized pieces. Dig in.
    Ricotta Serve
Calories 327kcalCarbohydrates 13gProtein 22gFat 22gSaturated Fat 13gPolyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 1gCholesterol 157mgSodium 297mgPotassium 559mgFiber 2gSugar 5gVitamin A 874IUVitamin C 19mgCalcium 416mgIron 2mg