Sometimes I think vegetarians miss out when it comes to celebrational food because there are no large hunks of meat or fish to share.
This wonderful baked ricotta ticks all the celebrational boxes – not only is it a main course just designed for carving and sharing, it’s got inbuilt Christmas colouring with the green basil oil and red little tomatoes.
Add in a couple of salads and a make-ahead berry tart and everyone will be happy.
NOTE: Save the menu to your favourite collections. Then adjust the number of servings for each recipe.
Scheduling + Timing
The day Before:
1. Make tart base and filling. Store base in the freezer and filling in a container in the fridge.
4 hours Before
Make ricotta loaf and roast as per the recipe. Cool to room temp (or refrigerate if you want to serve chilled)
2 hours Before
1. Prep and roast tomatoes.
2. Roast eggplant
3. Cook quinoa
4. Make Kale Salad
5. Make Basil Oil.
6. Transfer tart base from freezer to the fridge.
To Serve
1. Assemble eggplant with quinoa.
2. Assemble ricotta loaf with tomatoes and basil oil.
3. When you’re ready for dessert fill tart and decorate with berries.
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