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Baked ricotta with avocado, grilled tomatoes and chive oil
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Make ahead lemon ricotta - simply slice, drizzle herb oil, and serve!
Ingredients:
  • Olive oil, to grease
  • 750g fresh ricotta
  • 3 eggs, lightly whisked
  • 140g (2 cups) finely grated parmesan
  • 20.00 ml finely grated lemon rind
  • 3 large roma tomatoes, halved lengthways
  • 185ml (3/4 cup) extra virgin olive oil
  • 2 bunches fresh chives, chopped
  • 2 avocados, halved, stones removed, peeled, sliced
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 150°C. Lightly grease a 1L (4-cup) non-stick loaf pan with oil. Line the base and two long sides with non-stick baking paper, letting the paper hang over the sides.
  • Combine ricotta, egg, parmesan, and lemon rind in a food processor. Season with salt and pepper, then blend until smooth. Transfer the mixture to the pan and level the top with the back of a spoon.
  • Set the loaf pan in a large roasting pan and fill the roasting pan with enough boiling water to come halfway up the sides of the loaf pan. Bake for 1 hour or until the ricotta sets.
  • After removing the loaf pan from the roasting pan, allow it to cool slightly for 20 minutes. Then, transfer the ricotta onto a plate and let it cool completely for 1 hour.
  • Preheat the grill on high while placing the tomato, cut-side up, on a baking tray. Season with salt and pepper, then grill for 5 minutes until soft and charred. Let it cool for 30 minutes, then halve lengthways.
  • Once the tomato has cooled, blend the oil, chives, and a pinch of salt in a blender until the mixture is smooth and vibrant green. Then strain it through a fine sieve lined with muslin into a jug.
  • Slice the ricotta loaf, then plate it with tomato and avocado. Add baby rocket leaves on top and finish with a drizzle of chive oil before serving.

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