Quick & Easy

Baked ricotta with truss tomatoes, bacon and rocket

For a fabulous breakfast, brunch or lunch, serve these divine baked ricottas with thick slices of sourdough toast.
BAKED RICOTTA WITH TRUSS TOMATOES, BACON AND ROCKET
4
20M

Ingredients

Method

1.Preheat oven to 200°C/400°F. Oil four ½-cup (125ml) ovenproof dishes.
2.Combine ricotta, egg yolks, parmesan, chives and oregano in a medium bowl. Season to taste. Spoon mixture into dishes; smooth the surface. Sprinkle with thyme and chilli; drizzle with half the oil.
3.Bake ricotta about 20 minutes or until golden and set. Stand 20 minutes.
4.Meanwhile, place tomatoes on an oven tray; drizzle with remaining oil. Bake about 10 minutes or until softened.
5.Cook bacon in a heated large frying pan until browned and crisp. Drain on absorbent paper.
6.Serve ricotta with tomatoes, bacon, rocket and tomato relish.

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