Baked ricotta with roasted tomatoes, black olives and basil oil from A Year in My Kitchen (page 65) by Skye Gyngell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on August 21, 2014

    Made a half recipe of the baked ricotta only. Really delicious with the lemon and thyme (used a lesser amount of dried thyme). Still baked in the same size pan, skipped the water bath, and baked the lower amount of time (30 minutes). The tomatoes called for here would have needed to be started 3-4 hours before (time I didn't have) so I made a tomato-basil-balsamic pan sauce I've made countless times before. Tomato complements the ricotta really nicely, however you want to serve it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.