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Baked Ricotta with Roast Tomatoes & Basil Oil

Servings 8 hungry people

Ingredients

for the ricotta loaf

  • 3 eggs
  • 750 g full fat ricotta
  • 300 g grated parmesan cheese

for the tomatoes

  • 1 kg cherry tomatoes
  • 2 teaspoons sea salt flakes or 1 teaspoon fine salt

for the basil oil

  • 2 large bunches basil
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1 cup extra virgin olive oil
Metric - US Customary

Instructions

For the ricotta loaf

  • Preheat oven to 180C (350F). Line a large loaf tin with baking paper and rub the base and sides with olive oil.
  • Place ricotta in a large bowl and add eggs one at a time, mixing with a spoon until well combined.
  • Mix in parmesan. Scoop the cheese mixture into the prepared loaf tin.
  • Place loaf tin in a larger baking tray and pour water into the larger tray so that it comes about half way up the sides of the loaf tin.
  • Bake for 45 minutes to 1 hour or until the ricotta is firm and golden brown. Remove from the water bath and allow to cool to room temp in the tin.

For the tomatoes

  • Increase oven temperature to 200C (400F).
  • Halve tomatoes length-wise. Place tomato halves cut side up on a baking tray lined with baking paper. Scatter over the salt.
  • Bake tomatoes for 30-45 minutes or until starting to brown and shrivel a little.

For the basil oil

  • Blitz basil leaves in a food processor along with the garlic & lemon juice until well chopped.
  • Gradually drizzle in oil and season with a generous pinch of salt.

To serve

  • Run a knife around the edge of the ricotta loaf tin to loosen and then invert onto a serving platter. Drizzle with basil oil and top with tomatoes.