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Baked ricotta with avocado and tomato dressing
Baked ricotta with avocado and tomato dressing
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in creamy ricotta paired with ripe avocado on crunchy toast. Pure yum!
Ingredients:
  • 500g fresh ricotta
  • 1 egg, lightly whisked
  • 41.20 gm milk
  • 40.00 ml chopped fresh basil leaves
  • 55g (1/3 cup) pitted marinated kalamata olives, drained
  • 1 large avocado, thinly sliced
  • Toasted Italian bread, to serve
  • 1 truss tomato, seeded, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 27.30 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • Pinch of caster sugar
Instructions:
  • - Preheat oven to 180C. Grease an 8 x 17.5cm loaf pan with olive oil. - Mix ricotta, egg, milk, and basil in a bowl. Season with salt and pepper. Fold in olives. - Pour the mixture into the prepared pan and level the surface. - Bake for 40 minutes until golden and set. - Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the dressing by mixing together tomato, chili, oil, lemon juice, and sugar in a bowl. Season to taste.
  • Present the creamy ricotta on a platter and generously spoon over the flavorful avocado and tomato dressing. Enjoy with slices of freshly baked bread.

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