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Mini baked ricottas
Mini baked ricottas
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Prep Time:
380 minutes
Cook Time:
20 minutes
Total Time:
400 minutes
Ingredients:
  • 500g fresh ricotta cheese
  • 40ml (2 tbsp) olive oil
  • 40.00 ml chopped fresh herbs (such as thyme, rosemary and oregano)
  • 250g punnet cherry tomatoes
Instructions:
  • Prepare the ramekins by greasing them lightly.
  • In a large bowl, mix together the ricotta, half of the olive oil, and half of the herbs. Season generously with salt and pepper. Firmly press mixture into the ramekins. Cover with plastic wrap and chill in the refrigerator overnight.
  • Preheat your oven to 220°C for the perfect cooking temperature.
  • Combine the quartered cherry tomatoes with the rest of the olive oil and herbs, then season generously with salt and pepper.
  • Invert the ramekins onto a large greased baking tray, removing the plastic wrap. Transfer the tomatoes and ricotta to the tray and roast in the oven for 20 minutes until the ricotta is golden on the edges.
  • Spoon the tomatoes over the ricotta before serving.

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