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    Baked ricotta with herbs and cherry tomatoes

    If you love cheese, look no further - this Sicilian dish is for you!

    Serves 6-8

    • 150g ricotta
    • 5 basil leaves, finely chopped
    • 1 tsp of garlic-infused oil
    • 1 tbsp grated pecorino cheese
    • 15 cherry tomatoes
    • 1 tsp sugar
    • 1 tbsp balsamic vinegar
    • Dried oregano
    • Salt and pepper

    1. Combine the ricotta with the herbs, oil, a pinch of salt and pepper to taste.
    2. Fill a ramekin with the mixture and sprinkle over the pecorino, a little more pepper and oregano.
    3. Preheat oven to 180°C.
    4. Cut the tomatoes in half and season with salt, pepper, oregano, sugar, balsamic vinegar and a few drops of oil.
    5. On a large tray lined with baking paper, arrange the tomatoes on one side and the ramekin on the other.
    6. Bake for about 25-30 minutes, until the tomatoes have slightly caramelised and the ricotta has turned a golden colour. Serve with wholemeal garlic bruschetta.