BAKED RICOTTA WITH ROASTED TOMATOES, PEAS AND TRUFFLE OIL

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.)

Comments

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