Parmesan Baked Ricotta With Tomato Olive Basil Salad Recipes
PARMESAN-BAKED RICOTTA WITH TOMATO, OLIVE & BASIL SALAD
This impressive starter is perfect for entertaining guests and can be made ahead for extra ease
Provided by Jane Hornby
Categories Dinner, Starter
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
- Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
- To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.
Nutrition Facts : Calories 354 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.82 milligram of sodium
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