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Baked ricotta with roast tomatoes and bacon
Baked ricotta with roast tomatoes and bacon
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tasty brunch recipe, ideal for Mother's Day.
Ingredients:
  • 3 desiree potatoes (about 350g), peeled, halved
  • 250g prosciutto slices
  • 1kg fresh ricotta, drained
  • 25g parmesan
  • 62.50 ml chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
  • 250g vine-ripened cherry tomatoes
  • Grilled bacon rashers (or bacon curls - see note), to serve
  • Bread, toasted, to serve
  • 250.00 ml wild rocket leaves
  • Extra virgin olive oil, to drizzle
  • Balsamic vinegar, to drizzle
Instructions:
  • Preheat the oven to 180°C and line a 10cm x 30cm loaf pan with baking paper.
  • Add potatoes to a pot of cold salted water, then bring to a gentle simmer over medium heat. Cook for 8-10 minutes until they are just tender, then drain. Once they have cooled down a bit, grate them coarsely into a large bowl.
  • Pulse prosciutto in a food processor until finely chopped. Combine with potato. Blend eggs and ricotta in the processor until smooth. Add to the potato mix along with parmesan, herbs, salt, and pepper. Transfer to a loaf pan and bake for 20 minutes until set. Let it cool for 10 minutes before serving.
  • Once the ricotta has cooled, toss the tomatoes with olive oil on a baking tray. Roast in the oven for about 5 minutes until they begin to split.
  • Slice ricotta thickly and arrange on a plate with tomatoes, bacon, and arugula. Finish with a light drizzle of olive oil and vinegar.

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