jueves, 3 de septiembre de 2009

Olive, tomato and parmesan baked ricotta

I was feeling lazy that night, didn't fancy a lot of cooking, I was looking for something light, quick and simple to make...and I found it, Australian women's weekly....again. This is their page, where you can find their tasty and fancy recipes. My vegetarian husband was more than happy, I was more than happy too!


60g finely grated parmesan cheese

500g ricotta cheese

2 eggs

1 clove garlic, crushed

1 teaspoon finelay grated lemon rind

100g semi-dried tomatoes, or oven roasted tomatoes chopped(fresh tomatoes will do fine)100g pitted black olives finely chopped

Salt and pepper

50g fresh basil leaves finely chopped


Preheat oven to 180. Grease six hole muffin pan or individual ones. Divide half the parmesan among pan holes, shake pan to coat the sides.

Combine ricotta, eggs, garlic, tomato, olives, lemon zest, basil, salt and peper and remaining parmesan in medium bowl. Divide mixture in holes, smooth surface with a spatula. Bake for 20 minutes or until firm. Cool for ten minutes before unmolding.

Drizzle with olive oil, and serve with more bastil leaves, olives, rocket salad or bread.

12 comentarios:

  1. Wow, these look delicious! Will have to try them out soon. Great job!

  2. UUUaaaauuuu!!

    Que presencia y que rico debe estar.
    Un saludo desde la cocina de morenisa.

  3. Hmm... was this like lasagna without the pasta? Looks really good!

  4. A fabulous recipe! Very flavorful and refined!



  5. These photos seem so beautiful. I like tomatos and parmesan so i think i like this recipe. Thanks.

  6. Hola Pity:

    Qué blog tan bonito y qué recetas tan ricas. Mucho que aprender por aquí. Me alegro te haya gustado mi biscuit o parfait. Otra forma de hacer helado sin heladora y que queda muy poco cristalizado. Besotes y mil gracias

  7. This is a must.
    Fabulous recipe and photos x

  8. Thank you for stopping by, I adore these tarts and cannot WAIT to make them!

  9. Oh this sounds wonderful. And it looks so flavorful as well.

  10. What a lovely way to use ricotta cheese, photos are great.