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Baked ricotta with avocado, grilled tomatoes and chive oil

  • 0:30 Prep
  • 1:05 Cook
  • 6 Servings


  • Olive oil, to grease
  • 750g fresh ricotta
  • 3 eggs, lightly whisked
  • 140g (2 cups) finely grated parmesan
  • 1 tablespoon finely grated lemon rind
  • 3 large roma tomatoes, halved lengthways
  • 185ml (3/4 cup) extra virgin olive oil
  • 2 bunches fresh chives, chopped
  • 2 avocados, halved, stones removed, peeled, sliced
  • Baby rocket leaves, to serve


  • 1
    Preheat oven to 150°C. Lightly brush a 1L (4-cup) capacity non-stick loaf pan with oil to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
  • 2
    Place the ricotta, egg, parmesan and lemon rind in the bowl of a food processor. Season with salt and pepper. Process until smooth. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.
  • 3
    Place the loaf pan in a large roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Bake for 1 hour or until the ricotta is firm.
  • 4
    Remove the loaf pan from the roasting pan and set aside for 20 minutes to cool slightly. Turn the ricotta onto a plate. Set aside for 1 hour to cool completely.
  • 5
    Meanwhile, preheat grill on high. Place the tomato, cut-side up, on a baking tray. Season with salt and pepper. Cook under grill for 5 minutes or until the tomato is soft and charred. Set aside for 30 minutes or until cool. Halve lengthways.
  • 6
    While the tomato is cooling, place the oil, chives and a pinch of salt in the jug of a blender and blend until smooth and bright green. Strain through a fine sieve lined with muslin into a jug.
  • 7
    Slice the ricotta loaf. Divide the ricotta, tomato and avocado among serving plates. Top with baby rocket leaves. Drizzle over the chive oil to serve.

Source: taste.com.au


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