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Savory Baked Ricotta

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Ingredients
  Unsalted butter 1 Ounce (25 Gram)
  Parmesan 2 Ounce, grated (50 Gram)
  Cherry tomatoes 10 Ounce (300 Gram)
  Garlic 1 Clove (5 gm), cut in half
  Extra virgin olive oil 1 Tablespoon
  Eggs 6
  Ricotta 500 Gram
  Creme fraiche 200 Milliliter
  Thyme leaves 2 Tablespoon
Directions

1. Heat oven to 200C / 180C fan / gas 6. Butter an oval ovenproof baking dish (approx 36 x 24cm) and sprinkle with the grated Parmesan. Toss the tomatoes with the garlic, olive oil, and season. Tip onto a baking tray and cook for 15 mins, until softened.
2. Mix the eggs and ricotta in a food processor until blended. Put in a bowl and stir in the creme fraiche and half the thyme. Season.
3. Spoon the ricotta mixture into the baking dish, scatter with the tomatoes and remaining thyme. Drizzle with olive oil and bake for 20 mins until set.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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4.264285
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 577 Calories from Fat 396

% Daily Value*

Total Fat 44 g68.4%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 405.9 mg135.3%

Sodium 472.1 mg19.7%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.6 g6.5%

Sugars 3.3 g

Protein 31 g62.3%

Vitamin A 38.6% Vitamin C 40.1%

Calcium 51.2% Iron 18.3%

*Based on a 2000 Calorie diet

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Savory Baked Ricotta Recipe