Ingredients
1 sourdough loaf
300g fresh ricotta cheese
5 eggs
lightly whisked
½ cup parmesan cheese
finely grated
½ cup milk
1 handful cherry tomatoes
halved
1 tbsp fresh thyme leaves
salt and freshly ground black pepper
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Baking tray
- 1 Baking paper
- 1 Large bowl
- 1 Whisk
- 1 Knife
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Cut the top off the loaf and pull out the bread, leaving just its shell. Place the loaf top and insides in a plastic bag and freeze to use later for breadcrumbs.
- Whisk together the ricotta, eggs and parmesan and season to taste with salt and freshly ground black pepper.
- Spoon the ricotta mixture into the loaf shell and top with the cherry tomatoes.
- Place the filled loaf on a baking tray lined with baking paper. Cook for 45 minutes or until golden on top.
- Remove the cooked loaf from the oven and allow to rest for at least 10 minutes before eating, so the filling can settle and set.
Notes
Tip
We also serve this loaf for brunch and even lunch with some salad.
Variation
To make this loaf even more tasty and interesting, place a few rashers of bacon in the base before spooning over the ricotta mixture.
Variation
Instead of the tomatoes, you could top the loaf with roasted sweet potato and caramelised onion.
