Heart Of The House

Baked Ricotta with tomatoes & olives


  • 350g ricotta (homemade)
  • 50g parmesan (grated)
  • 1 egg (separated)
  • 1 tbs basil  (sliced thinly)
  • lemon zest
  • sea salt & pepper


  • Preheat the oven to 180 C.
  • In a bowl place the ricotta, egg yolk, parmesan, lemon zest, basil leaves and stir to combine.
  • Add whisked egg white to the mixture  and gently fold until combined.  Season with salt & pepper.
  • Spoon the mixture into well greased baking dish and bake for about 20 minutes or until golden.

For a delicious lunch serve it with olives & roasted cherry tomatoes!

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