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Appetizers, Italian


1 ½ cups fresh ricotta (350 grams)
1 large egg
¼ cup + 1 tablespoon freshly grated parmesan cheese (divided) (25 + 6 grams)
1/2 teaspoon oregano
1-2 pinches salt
1-2 dashes black pepper
1 tablespoon olive oil
TOMATO TOPPING
10 grape or cherry tomatoes (chopped)
3-4 fresh basil leaves
1/2 teaspoon oregano
1-2 pinches salt
2-4 tablespoons olive oil

Pre-heat oven to 400F (200C).
In a medium bowl beat the egg with a whisk, then add the ricotta cheese, ¼ cup of parmesan cheese, oregano, salt and pepper, whisk together until completed combined.
Spoon the ricotta into a small 5-6 inch (14 cm) oven safe baking dish, then sprinkle with the tablespoon of parmesan cheese. Bake for approximately 20-30 minutes or until golden brown on top. Remove from the oven and drizzle with a tablespoon of olive oil. Serve warm or room temperature.

TOMATO TOPPING
In a small bowl toss together the chopped tomatoes, basil, oregano, salt and olive oil. Serve over the baked ricotta if desired.

Unrated