• Be a little bit different by using various moulds that you may have around the house. You can also use parsley pesto and sun-dried tomato

    Pesto baked ricotta with tomato, olives and basil salad

    Serves: 6
    Cooking Time: 1 hour


    • 1 x 250g tub fresh ricotta
    • 1 large egg
    • 100g Parmesan, finely grated
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) ready-made pesto
    • SALAD
    • 4 large tomatoes, sliced
    • pitted black olives
    • 45ml (3 tbsp) olive oil
    • 15ml (1 tbsp) red wine vinegar
    • a pinch of castor sugar
    • 1 garlic clove, crushed
    • fresh basil



    Preheat the oven to 200°C.


    Beat the ricotta and egg together then fold in 80g of Parmesan and season.


    Lightly grease the moulds and spread a little pesto in the bottom of each mould. Scoop the ricotta evenly over the pesto and neatly level. Scatter with the remaining Parmesan and bake until set and golden, about 35 minutes. Cool completely before turning them out. You can do this a day ahead.


    Mix the salad ingredients and serve with the baked ricotta.