Quick & Easy

Baked ricottas with roasted tomatoes

The classic combination of ricotta, spinach and tomato works beautifully in this light dish.
BAKED RICOTTAS WITH ROASTED TOMATOES
4
35M

Ingredients

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil 4 holes of 6-hole (¾-cup/180ml) texas muffin pan.
2.Heat half of the oil in medium frying pan; cook garlic and nuts over low heat, stirring constantly, until nuts start to brown lightly. Add spinach; cook, covered, about 2 minutes or until spinach wilts. Uncover; cook 2 minutes or until liquid evaporates. Remove from heat.
3.Cut each tomato into 8 wedges; place in medium baking dish, drizzle with remaining oil. Roast, uncovered, 20 minutes.
4.Meanwhile, combine ricotta, egg, parmesan and chives in large bowl with spinach mixture. Divide mixture among pan holes.
5.Bake, uncovered, about 20 minutes or until ricottas are firm. Serve baked ricottas with roasted tomatoes.

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