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Thursday, July 15, 2004

Baked Spinach Ricottas with Roasted Tomatoes

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

  1. Preheat your oven to about 200°C.
  2. Put a bit of olive oil in a frying pan and fry the garlic cloves and pine nuts.
  3. When the pine nuts turn slightly brown, put in the spinach. Continue to fry until the spinach wilts then remove from heat.
  4. 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.
  5. Next, put the ricotta, parmesan, eggs, chives and fried spinach mixture (without the garlic) into a mixing bowl. Mix thoroughly until combined.
  6. Divide the mix into a 6-hole non-stick muffin pan (grease your muffin pan if it's not a non-stick type).
  7. Bake in oven for about 20 - 30 minutes or until spinach ricottas are slightly brown and firm.
  8. Finally, serve the baked spinach ricottas with the roasted tomatoes.

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