Baked Ricotta with Truss Tomatoes, Bacon and Rocket

clock 20 minutes + 20 minutes bowl Serves 4

Ingredients

  • 500g smooth ricotta cheese
  • 2 egg yolks
  • 1/3 cup finely grated Parmesan cheese
  • 1 Tbsp finely chopped fresh chives
  • 1 Tbsp coarsely chopped fresh oregano leaves
  • Salt to taste
  • Pepper to taste
  • 2 tsp fresh thyme leaves
  • 1 pinch chilli flakes
  • 1 Tbsp olive oil
  • 250g cherry tomatoes on the vine
  • 8 rindless bacon slices
  • 250g rocket, trimmed
  • 1/2 cup tomato relish
Buy these ingredients now

Method

  • 1. Preheat oven to 200°C (180°C fan-forced). Grease four 1/2 cup (125ml) ovenproof dishes.

  • 2. Combine ricotta, egg yolks, Parmesan, chives and oregano in a medium bowl. Season to taste. Spoon mixture into dishes; smooth the surface. Sprinkle

  • with thyme and chilli flakes; drizzle with half the oil.

  • 3. Bake ricotta for about 20 minutes or until golden and set. Stand 20 minutes.

  • 4. Meanwhile, place tomatoes on an oven tray; drizzle with remaining oil. Bake for about 10 minutes or until softened.

  • 5. Cook bacon in a large frying pan until browned and crisp. Drain on paper towels.

  • 6. Serve ricotta with tomatoes, bacon, rocket and tomato relish.

Related Recipes