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Ricotta cakes with tomato & saffron salsa
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 450g fresh ricotta
  • 50g cheese
  • 1 bunch shallots, finely chopped
  • 1 tsp chopped fresh thyme
  • Salt & freshly ground pepper
  • Baby rocket, to serve
  • Pinch saffron strands
  • 2 large ripe tomatoes, deseeded, finely chopped
  • 80ml olive oil
  • 2 tsp white wine vinegar
  • 1 tsp thyme leaves
Instructions:
  • Preheat your oven to 190°C. Grease 8 non-stick muffin pans with the base and sides. Each pan should hold 1/2 cup (125ml) capacity.
  • Whisk together ricotta until smooth, then mix in parmesan, eggs, shallots, and thyme until combined. Season to taste. Divide the mixture into pans, smoothing the surface. Bake for 25 minutes until golden and set. Let cool in the pans for 5 minutes before unmolding.
  • Prepare the salsa by steeping the saffron strands in 2 tablespoons of boiling water for 5 minutes. Drain and transfer the saffron to a bowl, then combine with tomato, oil, vinegar, and thyme.
  • While the ricotta cakes are still warm, generously top them with salsa and accompany them with some fresh rocket.

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