A whole block of ricotta beaten with egg and baked until puffed and golden, with cherry tomatoes blistering alongside, toasted almonds and basil torn over.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
250 g fresh ricotta (1 tub)
1 egg (51 g)
200 g cherry tomatoes
30 ml extra-virgin olive oil (27 g)
1 garlic clove, thinly sliced (5 g)
12 g fresh basil
30 g almonds, roughly chopped
2 slices wholegrain bread (60 g), toasted
Ground black pepper, to taste
Method
Heat the oven to 200C. Oil a small baking dish with a little of the oil.
Beat the ricotta and egg together with a fork until smooth and glossy with no grainy lumps, then grind in pepper and scrape it into the dish.
Scatter the tomatoes and garlic around the edges and trickle the rest of the oil over everything.
Bake 25-30 minutes. It is ready when the top is patched brown, the sides have pulled away from the dish and the centre no longer wobbles as a liquid when you shake it, and the tomatoes have split and collapsed into their own juice.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty. Tear the basil over, scatter the almonds on, spoon the tomatoes and their juices across the ricotta and serve with the toast. Serve with the toasted bread.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
A whole block of ricotta beaten with egg and baked until puffed and golden, with cherry tomatoes blistering alongside, toasted almonds and basil torn over.
Ingredients
250 g fresh ricotta (1 tub)
1 egg (51 g)
200 g cherry tomatoes
30 ml extra-virgin olive oil (27 g)
1 garlic clove, thinly sliced (5 g)
12 g fresh basil
30 g almonds, roughly chopped
2 slices wholegrain bread (60 g), toasted
Ground black pepper, to taste
Approximate per serving
2194 kJ / 524.4 kcal · protein 23.5 g · carbohydrate 19.8 g · fibre 6 g · fat 37.8 g · sodium 382.9 mg
Method
Heat the oven to 200C. Oil a small baking dish with a little of the oil.
Beat the ricotta and egg together with a fork until smooth and glossy with no grainy lumps, then grind in pepper and scrape it into the dish.
Scatter the tomatoes and garlic around the edges and trickle the rest of the oil over everything.
Bake 25-30 minutes. It is ready when the top is patched brown, the sides have pulled away from the dish and the centre no longer wobbles as a liquid when you shake it, and the tomatoes have split and collapsed into their own juice.
Toast the almonds in a dry pan over medium heat, shaking often, until they smell nutty. Tear the basil over, scatter the almonds on, spoon the tomatoes and their juices across the ricotta and serve with the toast. Serve with the toasted bread.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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