|olive oil — for drizzling|
|320 g||vine tomatoes|
|375 ml||ricotta cheese|
|3||eggs — large|
|2.5 ml||salt — fine|
|80 ml||gruyère cheese — grated|
|1||spring onions — finely chopped|
|freshly ground black pepper — pinch|
|butter — for greasing|
|125 ml||sour cream — to serve|
|fresh basil — handful, to serve|
Pre-heat the oven to 190°C.
Drizzle some olive oil onto the tomatoes and place them on a baking tray. Sprinkle with a bit of salt and pepper and roast for 10 minutes.
Place the ricotta, eggs and salt in a food processor and puree until smooth. Stir in the Gruyere cheese, spring onion and black pepper.
Turn the oven down to 160°C. Butter a baking dish and pour in the ricotta mixture. Bake it in a water bath, which comes half way up the sides of the dish, for 30-35 minutes until cooked through.
Serve it topped with dollops of sour cream, the roasted tomatoes and fresh basil leaves.
Bake the ricotta off in individual portions and serve this warm baked cheese dish as part of a charcuterie and cheese platter. It pairs really well with pesto, olive tapenade, Parma ham, fried chorizo, sundried tomatoes, tomato relish and sliced biltong.
When roasting vegetables, always line your baking trays with lightly greased baking paper or foil. This prevents the veggies from sticking and it makes for really quick and easy clean up after roasting.