BAKED RICOTTA WITH PESTO

This photo is actually from the cookbook. I forgot to take a photo of the finished product. However, I made some notes and it didn't set properly and had to add more time in the oven. The final product was a bit too dry, so I'll need to adapt it next time I cook it. I still think that it is a nice recipe.

INGREDIENTS

220g fresh ricotta
1 1/2 tsp ground flax-seed, mixed with 1 1/2 Tbsp water
1 tsp finely chopped thyme

Pesto
1 Tbsp blanched almonds
1 1/4 cups basil leaves
1 large clove garlic, crushed
1 Tbsp extra virgin olive oil
1 1/2 Tbsp finely grated Parmesan
freshly ground black pepper

METHOD:
To make the pesto, place the almonds, basil and garlic in a small food processor and process until finely chopped. With the motor running, drizzle in the olive oil, then season to taste with freshly ground black pepper and stir in the Parmesan.

Preheat the oven to 180°C. Line four cps of a muffin tin with paper cases.
Mix the ricotta, flax-seed mixture and thyme until well combined.

Spoon one quarter of the pesto into each paper case.

Top each with one quarter of the ricotta mixture and smooth the surface.

Bake for 30-35 minutes or until the ricotta is firm and light golden on top. Turn off the oven and leave to stand in the oven for 10 minutes, then remove from the tin.
Gently turn the baked ricotta out of the paper cases and serve with a green salad. I love it served with the Super Summer Salad. You can get the recipe here.

Serves 4

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