Baked Ricotta with Sun-Dried Tomatoes

By Paisan

Ingredients

• 2 2/3 cups fresh ricotta
• 2 heaping tablespoons chopped, fresh mixed flat-leaf parsley, basil, marjoram, and/or thyme
• Salt and freshly ground pepper to taste
• 11 ounces sun-dried tomatoes
• 1 cup pitted black olives
• 1 cup shelled pistachio nuts
• 11 ounces ripe plum tomatoes, peeled, seeded, and chopped
• Olive Oil, for drizzling
• 4 basil leaves, torn
• 6 slices rustic bread, lightly toasted

Details

Servings 4
Adapted from oldwayspt.org

Preparation

Step 1

Instructions:

Preheat the oven to 400°F. Grease 6 individual 4-ounce ramekins and dust with flour. Combine the ricotta and herbs in a bowl and season with salt and pepper. Divide the mixture among the ramekins, and arrange the ramekins on a baking sheet. Bake for 10 minutes.

While the ricotta bakes, combine the sun-dried tomatoes, olives, and pistachios on a large cutting board and finely chop. Put the fresh tomatoes in a bowl, season with salt, drizzle with olive oil, and sprinkle with the torn basil leaves.

Arrange the toasted bread on individual small plates. Run a knife around the edges of the ramekins and turn the baked ricotta out onto the bread. Spoon the sun-dried tomato pesto on one side, and the chopped tomatoes on the other. Drizzle with olive oil and serve warm.