Individual Baked Ricottas

By Dixie Elliott

Individual Baked Ricottas
Individual Baked Ricottas recipe, brought to you by MiNDFOOD.

Makes 4

500g ricotta

1/3 cup semi-dried tomatoes, chopped

1 tbs capers, finely chopped

2 tbs chives, finely chopped

1 tbs thyme leaves

salt and freshly ground black pepper, to taste

1 tsp olive oil

1 tbsp capers (extra)

1 tbsp thyme leaves (optional), to serve

thyme sprigs (extra, optional), to serve

melba toast (or crackers), to serve

1 Line a sieve with muslin. Spoon ricotta into sieve, cover with plastic wrap and refrigerate overnight. Transfer ricotta to a large bowl. Discard whey.

Preheat oven to 180C. Grease and line the bases of 4 large texas muffin moulds with baking paper.

2 Combine ricotta, tomato, capers, chives, thyme, salt and pepper in a bowl. Spoon into prepared moulds, pressing firmly. Bake for 30 minutes or until golden and firm to the touch. Gently turn out onto a wire rack. Allow to cool. Put baked ricottas on 4 serving plates.

3 Heat oil in a small non-stick frying pan over medium heat. When hot add capers (extra) and cook for 1–2 minutes 
or until capers split open.

4 Put capers on top of each baked ricotta with thyme leaves and sprigs (optional). Serve with melba toast.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login