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.