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Baked ricotta with preserved lemon and semi-dried tomatoes

A recipe from the Good Food collection.

Ingredients

Baked ricotta with preserved lemon and semi-dried tomatoes
Baked ricotta with preserved lemon and semi-dried tomatoes
2 kg (4 lb 8 oz) wheel ricotta
olive oil spray
2 cloves garlic, crushed
1 preserved lemon, rinsed, pith and flesh removed, cut into thin strips
150 g (5½ oz) semi-dried (sun-blushed) tomatoes, roughly chopped
30 g (1 cup) finely chopped fresh flat-leaf parsley
50 g (1 cup) chopped fresh coriander (cilantro) leaves
80 ml (⅓ cup) extra virgin olive oil
60 ml (¼ cup) lemon juice

Method

1. Preheat the oven to very hot 250°C (500°F/Gas 10). Place the ricotta on a baking tray lined with baking paper, spray lightly with the oil spray and bake for 20–30 minutes, or until golden brown. Stand for 10 minutes then, using egg flips, transfer to a large platter. (If possible, have someone help you move the ricotta.)

2. Meanwhile, place the garlic, preserved lemon, semi-dried tomato, parsley, coriander, oil and lemon juice in a bowl and mix together well.

3. Spoon the dressing over the baked ricotta, and serve with crusty bread.

Main ingredient:
Cheese, Lemon, Tomato
Cuisine:
Italian
Course:
Side Dish, Lunchbox, Dinner

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