Vegetarian Christmas starter recipe for 6 people, takes only 35 mins; recipe has ricotta, egg, parmesan, tomato, black olive, olive oil, extra-virgin olive oil, red wine vinegar, caster sugar, garlic clove and basil.
Parmesan-baked ricotta with tomato, olive & basil salad
Course: Vegetarian Christmas starter
Servings
6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Extra Virgin Olive Oil: 1 tbsp extra-virgin olive oil
- Parmesan: 100g parmesan (or vegetarian alternative), finely grated
- Olive Oil: 2 tbsp olive oil
- Tomato: 4 large tomatoes - a mix of colours looks good
- Egg: 2 eggs
- Basil: small bunch basil, leaves only
- Black Olive: handful good-quality black olives, stones removed
- Caster Sugar: 1/4 tsp caster sugar
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Ricotta: 3 x 250g/9oz tubs ricotta
Directions
- Heat oven to 200C/180C fan/gas 6. Beat the ricotta and eggs together, fold in most of the Parmesan, then season to taste. Line a 900g/2lb loaf tin with parchment, then scoop the ricotta into the tin. Level the top, scatter with the remaining cheese, then bake for 35 mins or until set and golden. Let cool, then turn it out. You can do this a day ahead.
- Slice the tomatoes fairly thickly, then very roughly chop the olives. Whisk the olive oils, vinegar, sugar, garlic, olives and seasoning together. Just before you serve, roughly chop a few of the basil leaves and stir most into the dressing.
- To serve, slice the ricotta and put onto plates. Toss the tomatoes with most of the basil and a little dressing. Serve alongside the ricotta, drizzle dressing over and scatter with remaining basil.
