Baked Spinach Ricottas with Roasted Tomatoes
They're the first things I made with my new oven. Great for an afternoon snack! Here's the recipe:
Some olive oil for roasting and frying
2 crushed garlic cloves
40 g pine nuts
150 g coarsely chopped spinach leaves
2 tomatoes, each cut into eight wedges
400 g low-fat ricotta cheese
2 lightly beaten eggs
50 g grated parmesan cheese
2 tablespoons of chopped chives
- Preheat your oven to about 200°C.
- Put a bit of olive oil in a frying pan and fry the garlic cloves and pine nuts.
- When the pine nuts turn slightly brown, put in the spinach. Continue to fry until the spinach wilts then remove from heat.
- Place the tomato wedges in a baking dish and drizzle with a little olive oil. Roast them uncovered (if you do not want any spatter then cover with tin foil) in the oven for about 20 minutes.
- Next, put the ricotta, parmesan, eggs, chives and fried spinach mixture (without the garlic) into a mixing bowl. Mix thoroughly until combined.
- Divide the mix into a 6-hole non-stick muffin pan (grease your muffin pan if it's not a non-stick type).
- Bake in oven for about 20 - 30 minutes or until spinach ricottas are slightly brown and firm.
- Finally, serve the baked spinach ricottas with the roasted tomatoes.
