Baked ricottas with roasted tomatoes

Name: Baked ricottas with roasted tomatoes
Cook time: 35 min
Total time: 35 min
Ingredients: 2 tablespoon olive oil; 2 clove garlic, crushed; 1/4 cup (40g) pine nuts; 150 gram baby spinach leaves, chopped coarsely; 2 medium tomatoes (380g); 400 gram ricotta cheese; 2 eggs, beaten lightly; 2/3 cup (50g) finely grated parmesan cheese; 2 tablespoon finely chopped fresh chives

www.womensweeklyfood.com.au

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 4

Cost: $9.29 /serving

spinach tomato cheese

Ingredients

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2 tablespoon olive oil2 clove garlic, crushed1/4 cup (40 grams) pine nuts150 gram baby spinach leaves, chopped coarsely2 medium tomatoes (380 grams)400 gram ricotta cheese2 eggs, beaten lightly2/3 cup (50 grams) finely grated parmesan cheese2 tablespoon finely chopped fresh chives

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Instructions

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Step 1

Preheat oven to 220°C (200°C fan-forced). Oil 4 holes of 6-hole (¾-cup/180ml) texas muffin pan.

Step 2

Heat half of the oil in medium frying pan; cook garlic and nuts over low heat, stirring constantly, until nuts start to brown lightly. Add spinach; cook, covered, about 2 minutes or until spinach wilts. Uncover; cook 2 minutes or until liquid evaporates. Remove from heat.

Step 3

Cut each tomato into 8 wedges; place in medium baking dish, drizzle with remaining oil. Roast, uncovered, 20 minutes.

Step 4

Meanwhile, combine ricotta, egg, parmesan and chives in large bowl with spinach mixture. Divide mixture among pan holes.

Step 5

Bake, uncovered, about 20 minutes or until ricottas are firm. Serve baked ricottas with roasted tomatoes.