Detailed step-by-step description of how to cook the dish "Mini baked ricottas". Try it by all means
- Grease the ramekins.
- Combine the ricotta, half the olive oil and half the herbs in a large bowl. Season well with salt and pepper, then pack into the prepared ramekins, pushing down well. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 220°C.
- Quarter the cherry tomatoes and toss with the remaining olive oil and herbs. Season with salt and pepper.
- Turn out the ramekins, discarding the plastic wrap, onto a large greased baking tray. Place the tomatoes on the tray with the ricotta and roast in the oven for 20 minutes until the ricotta is golden around the edges.
- Serve the ricottas with the tomatoes spooned over.
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