Mediterranean Baked Ricotta


Mediterranean Baked Ricotta is great hearty vegetarian dish. A perfect winter lunch dish, served with crusty bread.


Baked Ricotta

  • 200g creamy ricotta
  • 1 egg
  • 1 desert spoon preserved lemon
  • 1 clove garlic roughly chopped
  • Salt and pepper to taste


  • 300g of small assorted tomatos
  • 50 ml olive oil
  • Salt and pepper

Lentil base

  • 1 cup cooked lentils
  • 1 cup cooked tomato stewed right down
  • Salt and pepper to taste


Place homemade creamy ricotta, egg, preserved lemon and garlic with seasoning into a food processor. Blitz until smooth.

Transfer the ricotta mix into greased silicon muffin moulds and bake ricotta in a low oven until set approximately 30 mins, set aside until ready to serve.

Toss the tomatoes in olive oil, salt and pepper. I like to use different coloured tomatoes to give extra pops of colour. Place in ovenproof dish and roast in the oven with the ricotta.

Mix the lentil and cooked tomatoes together, season to taste. This will form the base. Spread evenly on an oven proof serving dish.

Place the baked ricotta onto the bed of lentils and scatter with oven roasted tomatoes.

Garnish with fresh thyme and rosemary. Serve with crusty bread or sourdough toast.