Name: Baked ricotta cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 kilogram full-cream ricotta cheese; 4 eggs, beaten lightly; 2 1/2 cup grated parmesan cheese; salt and freshly ground black pepper; handful fresh oregano leaves, chopped coarsely; grape or cherry tomatoes and extra fresh oregano, to serve

Baked ricotta cheese

Baked ricotta cheese with fresh eggs is so simple! Delicious as a snack, part of a share plate or on its own.

Serves 8

Prep

15M

Cook

25M

Total

40M

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Ingredients

1 kilogram full-cream ricotta cheese

4 eggs, beaten lightly

2 1/2 cup grated parmesan cheese

salt and freshly ground black pepper

handful fresh oregano leaves, chopped coarsely

grape or cherry tomatoes and extra fresh oregano, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a rectangular loaf pan, 35cm long, with butter.

2.Combine all ingredients in large bowl until smooth. Pour the ricotta mixture into the pan; bake 25 minutes until well browned.

3.Cool and refrigerate for a few hours. Turn ricotta onto serving platter.

4.Serve with tomatoes and extra oregano.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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