Baked Giorgio's Ricotta with Roasted Cherry Tomatoes & Chilli Oil

Baked Ricotta with Roasted Cherry Tomatoes & Chilli Oil

Serves: 6-8 people

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Ingredients

For the Baked Ricotta

350g Giorgio's Ricotta

90g mascarpone

2 eggs

½ cup parmesan cheese

2 tbsp olive oil

Salt & freshly cracked pepper to season

400g cherry tomatoes

2–3 tbsp crispy chilli oil

3 tbsp extra virgin olive oil

2 garlic cloves, finely chopped

½ tsp sea salt

Freshly cracked black pepper

Handful fresh basil leaves

Baked Ricotta with Roasted Cherry Tomatoes & Chilli Oil

Instructions

Step 1

Preheat the oven to 180°C. In a bowl, combine the ricotta, mascarpone, eggs, parmesan and olive oil. Season with salt and freshly cracked pepper, then mix until smooth and well combined.

Step 2

Transfer the mixture into a lightly greased baking dish and smooth the top. Bake for 25–30 minutes, or until set and lightly golden.

Step 3

Meanwhile, place the cherry tomatoes in a roasting tray. Add the garlic, extra virgin olive oil, crispy chilli oil, salt and pepper, then toss to coat. Roast for 20–25 minutes, until the tomatoes are soft and blistered.

Step 4

To serve, spoon the roasted tomatoes and their juices over the baked ricotta. Serve warm with ciabatta bread.

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Notes

Giorgio’s recipes

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