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Herb baked ricotta with cherry tomatoes

Ricotta baked golden, fragrant with thyme and rosemary.

  • 25 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Herb baked ricotta with cherry tomatoes

Per serving

Calories
324 kcal
Protein
23.5 g
Carbohydrates
14.7 g
Fat
19.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Part-skim ricotta275 g
  • Thymeto taste
  • Rosemaryto taste
  • Cherry tomatoes165 g
  • Saltto taste
  • Black pepperto taste

Contains: lactose,

In season: June – September

Method

  1. Heat the fan oven to 200 °C.
  2. Wash and dry the thyme and rosemary, strip the leaves and chop them finely.
  3. Mix the ricotta with the salt, black pepper and chopped herbs and spoon it into a ramekin, levelling the top.
  4. Wash and halve the cherry tomatoes and arrange them on top, cut side up.
  5. Bake for 20 minutes, until golden on top and pulling away from the sides; let it settle for a couple of minutes before serving.

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