Creamy ricotta cheese married with the Italian flavours of parmesan cheese, olives, basil and sun-dried tomatoes creates an irresistible dish that could be served as either a sumptuous starter or a satisfying lunchtime main course. These Baked Ricotta Moulds are great for entertaining, as they can be prepared in advance and only require baking prior to eating. An added bonus is that they are gluten free. Serve them with fresh crusty bread and a glass of either Rosé or Grenache.
Ingredients (serves 4):
About 1 tablespoon of olive oil
2-3 tablespoons finely grated parmesan cheese
400g ricotta cheese
Pinch sea salt and freshly ground black pepper
2 eggs
100g freshly grated parmesan cheese, extra
¼ cup finely chopped kalamata olives
¼ cup finely chopped sun-dried tomatoes
2 tablespoons finely chopped basil
Salad leaves to serve
Equipment:
Food processor or blender
4 x 1 cup capacity heatproof moulds
Method: (15 mins prep + 30 mins baking)
1. Preheat the oven to 180°C.
2. Brush the sides of the moulds with the olive oil, and sprinkle the base and sides with 2-3 tablespoons of parmesan cheese.
3. Place the ricotta and salt and pepper in the food processor and process until smooth. Add the eggs one at a time and process until well combined. You may need to scrape down the sides of the food processor bowl with a spatula.
4. Add the 100g parmesan cheese, olives, sun-dried tomatoes and basil, and process only until combined.
5. Spoon into the prepared moulds, place into the oven and cook for 30 minutes or until light golden and firm.
6. Remove from the oven and allow to stand for 5 minutes.
7. Run a sharp knife around the outside of the moulds and invert onto individual plates. Garnish with salad leaves and serve with fresh crusty bread.
