Baked Ricotta Cakes with Lemon and Sundried Tomato Dressing
Description
(makes 12 Baked Ricotta Cakes)
INGREDIENTS
380g ricotta
1 egg (lightly whisked)
1 tsp finely grated lemon zest
½ tsp flaky sea salt
pinch freshly ground black pepper
Lemon and Sundried Tomato Dressing
METHOD
Preheat oven to 190°C. Lightly grease 12 x 5cm cheesecake forms or muffin tins.
Place ricotta in a bowl, add egg, lemon zest, salt and pepper and mix well to combine.
Place 30g into each prepared form and gently press into form to make a smooth top.
Place in preheated oven and bake for 10-12 minutes or until Ricotta is firm to the touch and just beginning to colour on top.
Remove from oven and cool. Remove from forms and serve at room temperature or lightly warmed with a teaspoon of Lemon and Sundried Tomato Dressing on top.
INGREDIENTS
55g Sundried tomatoes
65ml (1/4 cup) red wine vinegar
2 cloves garlic (roughly chopped)
15ml (1 tbsp) lemon juice
50ml (3 tbsp + 1 tsp) Lemon Infused Olive Oil
50ml (3 tbsp + 1 tsp) extra virgin olive oil
1 tsp lemon zest (drained from Lemon Infused Olive Oil)
2 tsp sugar
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
METHOD
To rehydrate the tomatoes
Place dried tomatoes into a bowl and pour enough cold water over them to cover. Leave to soak over night. The following day drain the tomatoes through a sieve and pat dry with paper towels. You should have 130g tomatoes. The soaking water can be kept for soups or stews.
To make dressing
Place red wine vinegar into a small pot, set over a medium heat and bring just to the boil. Remove from heat and add sundried tomatoes. Leave at room temperature for 20 minutes or until vinegar is cold.
Transfer to a food processor fitted with a metal blade.
Add garlic, lemon juice, oils, zest, sugar, salt and pepper. Process until combined, scrape down sides of bowl then process again until a thick textured dressing is reached. Do not over-process as the dressing should have some texture.
INGREDIENTS
380g ricotta
1 egg (lightly whisked)
1 tsp finely grated lemon zest
½ tsp flaky sea salt
pinch freshly ground black pepper
Lemon and Sundried Tomato Dressing
METHOD
Preheat oven to 190°C. Lightly grease 12 x 5cm cheesecake forms or muffin tins.
Place ricotta in a bowl, add egg, lemon zest, salt and pepper and mix well to combine.
Place 30g into each prepared form and gently press into form to make a smooth top.
Place in preheated oven and bake for 10-12 minutes or until Ricotta is firm to the touch and just beginning to colour on top.
Remove from oven and cool. Remove from forms and serve at room temperature or lightly warmed with a teaspoon of Lemon and Sundried Tomato Dressing on top.
Lemon and Sundried Tomato Dressing
(makes 280ml)INGREDIENTS
55g Sundried tomatoes
65ml (1/4 cup) red wine vinegar
2 cloves garlic (roughly chopped)
15ml (1 tbsp) lemon juice
50ml (3 tbsp + 1 tsp) Lemon Infused Olive Oil
50ml (3 tbsp + 1 tsp) extra virgin olive oil
1 tsp lemon zest (drained from Lemon Infused Olive Oil)
2 tsp sugar
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
METHOD
To rehydrate the tomatoes
Place dried tomatoes into a bowl and pour enough cold water over them to cover. Leave to soak over night. The following day drain the tomatoes through a sieve and pat dry with paper towels. You should have 130g tomatoes. The soaking water can be kept for soups or stews.
To make dressing
Place red wine vinegar into a small pot, set over a medium heat and bring just to the boil. Remove from heat and add sundried tomatoes. Leave at room temperature for 20 minutes or until vinegar is cold.
Transfer to a food processor fitted with a metal blade.
Add garlic, lemon juice, oils, zest, sugar, salt and pepper. Process until combined, scrape down sides of bowl then process again until a thick textured dressing is reached. Do not over-process as the dressing should have some texture.