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Step by step baked herb ricotta with pesto rosso
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Prep Time:
100 minutes
Cook Time:
45 minutes
Total Time:
145 minutes
Ingredients:
  • 1.5kg fresh ricotta, drained
  • 8 (59g each) eggs
  • Finely grated rind of 2 lemons
  • 1 bunch flat-leaf parsley, coarsely chopped (1 cup)
  • 1 bunch dill, coarsely chopped (1 cup)
  • 290g semi-dried tomatoes
  • 150g bought roasted peeled capsicum
  • 125g pine nut
  • 50g finely grated parmesan
  • 125ml olive oil
  • Toasted Italian bread, to serve
Instructions:
  • Preheat your oven to 190°C. Grease two 22cm cake tins and line the bases with baking paper. In a food processor, blend ricotta, eggs, and lemon rind until smooth. Transfer to a bowl, then stir in herbs, reserving 2 tablespoons of parsley. Season with salt and pepper. Divide the mixture between the tins and bake for 40-45 minutes until puffed and golden. Let them cool before serving.
  • Set aside 90g of tomatoes. Blend capsicum, pine nuts, Parmesan, 1/3 cup of oil, and the remaining tomatoes in a food processor until a coarse paste is achieved.
  • Place one baked ricotta on a plate and generously spread it with flavorful pesto. Place the second baked ricotta on top, ensuring the browned side is facing up. Sprinkle with the reserved tomatoes, parsley, and extra pine nuts. Finish by drizzling the remaining oil over the top. Serve the ricotta sliced into wedges along with toast for a delicious meal.

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