Ingredients
2 eggs
750g ricotta
drained
2 tsp dried oregano
Salt and pepper
optional
250g vine-ripened cherry tomatoes
Extra virgin olive oil and balsamic vinegar
to drizzle
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 food processor
- 1 10cm x 20cm loaf pan
- 1 baking paper
- 1 baking tray
Instructions
- Preheat the oven to 180 degrees C. Line a 10cm x 20cm loaf pan with baking paper.
- Place the eggs, ricotta, herbs, salt and pepper (if using) in a food processor and whiz until smooth. Pour the mixture into the loaf pan and bake for 35-40 minutes or until firm. Cool in pan for 10 minutes.
- While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
- Turn out ricotta and slice thickly. Serve with tomatoes and drizzle with some olive oil and vinegar.
Notes
Tip
If you have fresh herbs (e.g. parsley, basil, oregano), use 1/4 cup instead of the dried oregano.
Variation
Serve as your antipasto centrepiece, with olives, prosciutto, roasted vegetables and toasted crusty bread.
Variation
Serve with fresh figs, dates and almond bread.
