Baked Ricotta with Truss Tomatoes, Bacon and Rocket

Baked Ricotta with Truss Tomatoes, Bacon and Rocket

  • Preparation time

    20 mins
  • Cook time

    20 mins
  • Serves 4

Ingredients

  • Smooth ricotta cheese - 500 g
  • Egg yolks - 2
  • Finely grated Parmesan cheese - 1/3 cup
  • Finely chopped fresh chives - 1 Tbsp
  • Coarsely chopped fresh oregano leaves - 1 Tbsp
  • Salt to taste
  • Pepper to taste
  • Fresh thyme leaves - 2 tsp
  • Pinch chilli flakes - 1
  • Olive oil - 1 Tbsp
  • Cherry tomatoes on the vine - 250 g
  • Rindless bacon slices - 8
  • Rocket, trimmed - 250 g
  • Tomato relish - 1/2 cup

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.