Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes

== Description ==
This is really brunch, masquerading as a light supper. The recipe can easily be doubled to serve four generously – just spoon the ricotta mixture into a small loaf tin instead of individual moulds and bake for ten minutes longer. A small avocado and rocket salad makes an ideal accompaniment.
* Preparation time : 10 minutes
* Cooking time : 20 minutes to 25 minutes
* Total time : 30 minutes to 35 minutes
* Serves: 2
==Ingredients==
* 2 slices wholemeal or sourdough bread
* 150 g cherry tomatoes, halved
* 2 tbsp extra virgin olive oil
* 250 g ricotta cheese, drained
* 2 tbsp Grana Padano cheese, finely grated
* 1 egg
* 1 tbsp basil leaves, torn
== Directions ==
# Preheat the oven to 190°C / gas 5. Spread the tomatoes out, cut sides up, in a small roasting tin and season well.
# Use a little of the oil to grease two 180ml pudding moulds or ovenproof cups and drizzle 1 – 2 tsp over the tomatoes.
# Beat the cheeses, egg and half the basil together with a little seasoning in a bowl and divide between the moulds.
# Bake the Ricotta mixture and the tomatoes for 20 – 25 minutes, until the cheese is puffed up and beginning to brown. Run a knife around the edge and turn out of the moulds.
# Toast the bread and drizzle with the remaining olive oil. Top with slices of the baked Ricotta; season with black pepper
==Drinks recommendation==
This recipe needs a wine that will balance its acidity, with a complexity able to cope with the textures. This Italian example has delicacy and a lovely finish. Sant’Elisa Friulano 2008 Friuli Grave DOC. Bin 600870.
 
==Nutritional information==
Per serving
* Energy: 485 kcal | Fat: 34 g | Saturated Fat: 14 g | Salt: 1.2 g | Sugars: 6 g
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Category:Quick and Easy Recipes
Category:Vegetarian Recipes
Category:Sourdough bread Recipes
Category:Cherry tomato Recipes
Category:Ricotta cheese Recipes
Category:Egg Recipes
Category:Grana Padano Recipes
Category:Basil Recipes