Quick & Easy

Baked ricottas with roasted tomatoes

baked ricottas with roasted tomatoes



1.Preheat oven to 220°C. Lightly spray two ⅓-cup (80ml) ramekins with cooking oil.
2.Heat large non-stick frying pan over low heat; cook nuts and garlic, stirring, until fragrant. Add spinach, stir until wilted. Cool mixture 10 minutes.
3.In a medium bowl, combine ricotta, egg white and chives with spinach mixture; divide the mixture into ramekins.
4.Bake, uncovered, about 20 minutes or until cheese is browned lightly.
5.Meanwhile, toss tomatoes with vinegar; place on oven tray. Roast, uncovered, 10 minutes or until softened. Serve baked ricottas with roasted tomatoes.

You can make these in a standard muffin pan; line the holes with paper cases, or a folded square of baking paper, as we did here.


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