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.

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