Thursday, 28 August 2014

Baked Ricotta

I'm always looking for new vegetarian meals for meat free Monday, as I do get sick of having the same sort of thing all the time. As much as I love haloumi, it is nice to have something different occasionally!

This dish is really easy, and you can change the flavours depending on what you have in the fridge or the cupboard. It's also quite light and after a weekend of some serious eating, it was just what I needed. If you like olives and capers, throw a handful of each into the mixture. I had some olive salt that had been sitting in the cupboard for ages, so used that instead of regular salt. You could also throw in some baby spinach leaves when it comes out of the oven and let the heat in the dish wilt it, rather than serving it with a side salad.

For something a bit different, you could even serve this as an entree or nibble at a party with fresh slices of baguette or crackers, although you would need to cut the capsicum and tomato into smaller pieces so that your guests didn't make a complete mess!

When you don't have the time to make up something fancy, but you want a tasty lunch or light dinner, then this is perfect. I hope you like it.

Baked Ricotta With Capsicum And Tomato

1/4 cup olive oil
500g fresh ricotta, cut into 4 wedges
Salt and pepper to taste
1/2 a punnet of cherry tomatoes, cut in half
1 red capsicum, roasted and chopped into bite sized pieces
1 yellow capsicum, roasted and chopped into bite sized pieces
4 sprigs of thyme
A sprinkle of chilli flakes, or to taste
Crusty bread, to serve

Preheat oven to 200 degrees.
Pour half the oil into an oven proof dish and then arrange the ricotta wedges in a single layer on top.
Season with salt and pepper.
Scatter the tomatoes and chopped capsicum over the ricotta. Season to taste.
Drizzle with more of the oil and top with the thyme and chilli flakes.
Bake for about 25 minutes or until the ricotta is starting to turn golden around the edges.
Remove from the oven, drizzle with the remaining oil and season further, if you like.
Serve with crusty bread and a light leafy salad.


  1. Yum, I love baked ricotta. I've never served it like this though, it looks delicious. I am a bit in love with ricotta tbh, so versatile.

    Stopping by with the fab foodie friday link up.

  2. Mmmm I have this all the time when I'm out but never make it myself! No excuse now - after seeing this yummy recipe I soooo need to make my own! Thank you for linking up with our FFF party - have a great weekend! xx

  3. I love ricotta too, but normally only eat it fresh. Baking it is so easy and the roasted capsicum and tomato give it so much flavour. A great dish when you just can't be bothered cooking, but want something tasty!

  4. Yum! I don't normally think of buying ricotta (like you I'm a haloumi girl!) but this is such a great dinner idea! Nice and quick too, so perfect for mid week. I'll have to give it a try! Thanks for joining the meatless monday linkup again, you're a star!

  5. Oh my this looks fantastic! I LOVE ricotta but have not yet baked it so this sounds amazing. I am going to give it a try! Bec x