Creamy, smooth ricotta: let's spice it up a little...
- 4tsp fennel seeds
- 4tsp coriander seeds
- 4tsp cumin seeds
- 1tsp sea salt
- 2 x 250g ricotta cheese
- 2tbsp olive oil
- 200g mixed tomatoes (larger ones halved)
Ricotta is most commonly known as a soothing, creamy accompaniment to a dish, or an ingredient as part of a larger meal. This soft cheese is high in protein, and rich in vitamins A and D, as well as a great source of calcium. In this very simple recipe, we show you how to spice ricotta up (quite literally), and make it into a main meal of its own. Be sure to marinade the tomatoes properly, in order to bring out the flavours, and add some balsamic vinegar if you like; this will really accentuate the accompanying vegetable. If served in the evening, pair with a light white wine (chardonnay, with soft cheese) to bring out the flavours. Cheese which is good for you and some healthy vegetables; what more could you want from a meal?
HOW TO MAKE SPICED BAKED RICOTTA
- Put the spices into a small frying pan and heat gently until they release their aromas. Roughly grind with a mortar and pestle. Add the salt and some freshly ground black pepper, then spread out on a small plate.
- Drain the ricotta of any liquid. Heat the oven to 160C fan, gas 4. Line a baking tray with oiled foil. Roll the sides and top of the ricotta in the spices then transfer with a fish slice to the baking tray. Drizzle over 1 tbsp of the oil and bake for 25 minutes.
- To serve, put the tomatoes into a frying pan with the remaining oil and some sea salt and pepper. Toss until warmed through and serve with the ricotta, halved, and some toasted sourdough.
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