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Baked ricotta roasted tomatoes by Matt Preston
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Prep Time:
Cook Time:
Baked ricotta with roasted tomatoes and bean puree.
Ingredients:
  • 2 good anchovies
  • 56.88 gm olive oil
  • 12 ripe tomatoes, cut in half
  • 12 marjoram or oregano leaves
  • Flake salt
  • 1 head of garlic
  • 300g ricotta, cut into one wedge
  • 56.88 gm of best olive oil
  • Bunch of herbs
  • 1 tsp lemon zest
  • 400g can cannellini beans
  • 10 mint leaves, chopped, to serve
  • 10.60 gm lemon juice, to serve
  • Olive oil, extra to serve
  • Loaf of ciabatta bread, to serve
Instructions:
  • Preheat your oven to 140C. Combine anchovies and olive oil to create a flavorful mixture. Top each tomato with marjoram or oregano leaves and a sprinkle of salt. Arrange garlic on the tray alongside the tomatoes and place it in the bottom of the oven.
  • Take the tomatoes and garlic out of the oven and keep warm. Raise the oven temperature to 190C. Place the chunk of ricotta on a lined baking tray and bake in the oven.
  • 15 minutes before serving, gently squeeze the roasted garlic cloves to extract the flesh. Blend the cannellini beans with the roasted garlic and season to taste. Present the mixture in a serving dish, topping it with chopped mint, a sprinkle of lemon juice, and a drizzle of olive oil.
  • Once the ricotta is warm, remove it from the oven and place the bread inside to warm. Prepare a selection of fresh herbs to serve with the ricotta. Finish by drizzling the warm ricotta with top-quality olive oil.
  • Cut the warm bread into chunks and enjoy alongside the baked ricotta topped with herbs and lemon zest, roasted tomatoes, and a rocket salad dressed with oil, lemon juice, and salt.

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