Herbies Spices Recipes
Baked Ricotta with Pomegranate Molasses
Description
This simple and delicious baked ricotta is perfect to serve as part of a mezze table, or with a salad for a simple lunch.
Ingredients
At a glance
Miscellaneous
Vegetables & Vegetarian Dishes
Makes
4-6 as part of a mezze
1 x 250 g tub ricotta
4 tbsp extra virgin olive oil
2 tbsp coriander seeds
1 tsp sea salt
½ tsp black pepper
4 tbsp pomegranate molasses
Methods/steps
1. Preheat oven to 180 C. Ideally use a small ovenproof dish, with 1 tbsp of the oil in the bottom.
2. Drain excess water off ricotta then turn upside down into the dish.
3. Grind coriander, salt and pepper in pestle and mortar until roughly crushed.
4.Gently press the mix onto the ricotta to form a crust.
5. Drizzle with 1 tbsp of olive oil and bake for 20 minutes.
6. Remove from oven and pour over pomegranate molasses and the rest of the olive oil. Serve warm or at room temperature, with pita chips made with wholemeal pita bread.
Additional Tips
Leftovers can be kept, covered, in the fridge for 3 or 4 days.
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