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Baked ricotta with cherry tomatoes, chilli and sesame
Ingredients
3 tbsp
olive oil
500 g
ricotta
2
medium free-range eggs
60 g
parmesan
2 large pinches
dried oregano
400 g
cherry tomatoes
Good bread
optional
2 tbsp
sesame seeds
1
cinnamon stick
1
star anise
3 tbsp
olive oil
1
shallot
2 cloves
garlic
1-2 tsp
chipotle flakes
2 large
tomatoes
Instructions
STEP 1
Make the dressing. Toast sesame seeds, cinnamon, and star anise in a pan over medium heat for 2-3 minutes until seeds are golden. Add olive oil and heat for 1 minute. Add shallot and garlic, fry for 1 minute until fragrant. Mix in chipotle flakes and grated tomato, heat through, and season with salt and pepper. Set aside.
STEP 2
Preheat oven to 170°C fan/gas 5. Brush an oven dish with olive oil. Mix ricotta with eggs, parmesan, and half the oregano. Season with salt and pepper, then spoon mixture into the dish and bake for 30 minutes until puffed and brown.
STEP 3
Mix cherry tomatoes with 1 tbsp olive oil and remaining oregano. Season, then place in a snug-fitting oven dish, roasting for about 30 minutes until golden and juicy.
STEP 4
Serve baked ricotta topped with roasted tomatoes and sprinkle with chilli dressing. Serve with bread on the side to mop up the juices.
Nutrition Facts
(per serving)
Calories:
843 calories
Servings:
4 servings
Carbohydrates:
12 g
Fat:
63 g
Fiber:
3.6 g
Protein:
52 g
Sugar:
9 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes