Bacon and ricotta loaf

Name: Bacon and ricotta loaf
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 3.00 potatoes peeled, boiled; 250.00 g bacon streaky, sliced; 4.00 spring onions sliced; 10.00 ml fresh garlic chives chopped; 10.00 ml fresh rosemary chopped; 3.00 eggs large, beaten; 1.00 kg ricotta cheese; 5.00 ml salt; 10.00 ml black pepper freshly ground; 9.00 Roma tomatoes roasted and halved

6 servings Prep: 20 mins, Cooking: 55 mins

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By Food24 November 03 2009

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Ingredients (10)

3.00	potatoes — peeled, boiled
250.00 g	bacon — streaky, sliced
4.00	spring onions — sliced
10.00 ml	fresh garlic chives — chopped
10.00 ml	fresh rosemary — chopped
3.00	eggs — large, beaten
1.00 kg	ricotta cheese
5.00 ml	salt
10.00 ml	black pepper — freshly ground
9.00	Roma tomatoes — roasted and halved

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Method:

Grate the potatoes into a large bowl and set aside. Fry the bacon for 5 minutes, then remove from the pan and add to the potatoes. Add the spring onions, chives, rosemary, eggs, ricotta and seasoning and mix well. Spoon mixture into a greased 30 x 10 cm loaf tin and bake in preheated oven for 50 minutes or until golden brown and firm. Allow to set for 10 minutes before slicing. Turn loaf out and cut into slices. Serve with roasted tomato halves.
Serves: 6-8
Oven temperature: 180 ºC