Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Individual Herbed Lemon Ricotta
Ingredients
- 500g ricotta cheese
- Dressing
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 125 ml (1/2 cup) olive oil
- 150g semi-dried tomatoes, roughly chopped
- 150g pitted kalamata olives (optional)
- 4 tablespoons parsley, chopped
- crusty bread, to serve
Get the App
Directions
- Lightly grease and line four 125 ml (1/2 cup) ramekins with plastic wrap. Divide the ricotta between the moulds and press down firmly. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 220 degrees Celsius. Unmould each ricotta onto a tray lined with baking paper and bake for 20 minutes, or until golden.
- To make the dressing, combine all the ingredients in a bowl. Place the ricottas on a serving platter. Spoon a little of the dressing around each one, drizzling a little over the top.
- Serves 6
Chrome Extension
