Baked Ricotta with Ratatouille
Submitted by happyzhangbo
Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.
YIELD
4 servingsPREP
10 minCOOK
57 minREADY
70 minThink of this as two recipes in one that come together for a meal you’ll want to make on repeat.
You bake a mixture of ricotta and goat cheese with a swirl of basil pesto until it firms up enough to slice into thick, creamy rounds.
Meanwhile, a simple ratatouille of eggplant, zucchini, onion, and canned tomatoes simmers on the stovetop until thick and saucy.
Pile the warm ratatouille on a plate, lay two slices of that golden baked cheese on top, finish with another dot of pesto and some crusty bread, and you’ve got a vegetarian dinner that feels genuinely luxurious.
Chef Tips
- Let the baked ricotta cool for a few minutes before unmolding so it holds its shape when you slice it.
- Use a good-quality basil pesto here since it does double duty as both a flavoring in the cheese and a finishing garnish.
- The ratatouille should be thick, not soupy. Let it simmer until the liquid reduces and clings to the vegetables.
Ingredients
Directions
Preheat oven to 200°C/180°C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.
Mix ricotta and goat’s cheese together.
Stir in pesto and season with salt and pepper.
Spoon into dish and bake for 30 minutes.
Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.
Add eggplant and zucchini and cook a further 5 minutes.
Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.
Season with salt and pepper to taste.
Unmold ricotta and slice thickly into eight.
Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.
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