You can make everything the day before and keep it in the fridge. Serve at room temperature or warm it slightly before serving.
INGREDIENTS 250 g cherry tomatoes, halved
Olive oil, to drizzle
3 tsp fresh thyme leaves
500 g fresh ricotta, drained
1 tsp chilli flakes
1 cup (80g) grated parmesan
150 g fresh or frozen peas
1 cup rocket leaves
2 tsp truffle oil, plus extra to drizzle
METHOD:
Preheat oven to 120C.
Place tomatoes on a baking tray and drizzle with a little olive oil.
Season with sea salt and freshly ground black pepper and sprinkle with 1 tsp thyme.
Roast for 1 1/2 hours or until tomatoes start to collapse.
Remove and set aside.
Increase oven to 180C. Grease 2 x 250 ml ramekins.
Place ricotta, chilli, three-quarters of the parmesan and remaining 2 teaspoons of thyme in a bowl, season and stir to combine.
Divide ricotta mixture among prepared dishes, pressing down gently, then place on a baking tray lined with baking paper.
Bake for 15 minutes or until slightly puffed and golden.
Meanwhile, cook fresh peas for 5 minutes or frozen for 2 minutes in a pan of boiling salted water.
Drain and toss warm peas with truffle oil and remaining 20 g parmesan, then lightly mash with a fork.
To serve, invert the baked ricotta onto a serving platter with the roasted tomatoes, peas, rocket and some crunchy toasted bread. Drizzle with extra truffle oil. (You will have a ricotta leftover. You can freeze it for another time or you can serve it as part of a salad - see blog for Double baked ricotta with rocket salad.) |
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