Baked Ricotta and Tomatoes

Here is the recipe:

  • 1 tsp olive oil
  • 25g baby spinach
  • 125g ricotta cheese (you could use cottage cheese if ricotta not available)
  • 1 egg lightly beaten
  • 1 tsp chopped chives
  • 8 baby tomatoes
  • 1 tsp olive oil
  • 2 tsp Balsamic Vinegar

Preheat oven to 180C. Grease a 250ml ovenproof dish.
Heat oil in small frying pan and add the spinach leaves. Stir until wilted and allow to cool.
Combine the cheese, egg, chives and spinach in a bowl and season to taste.
Spoon into the prepared baking dish and bake for 12-15 minutes until golden.
Combine the tomatoes, olive oil, balsamic vinegar and seasoning and spoon over base.
Bake for 25 minutes.
Serves 1.
Oven temperature 180C = 350F


i am so making this, thanks! maybe at the weekend. ill let you know how it comes out.

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Sounds delish. Am saving to my recipe file for fall–we’re heading into relentless temps over 90 degrees and no ovens are allowed to be on!!! Thanks…