BAKED RICOTTAS WITH ROASTED TOMATOES

INGREDIENTS:

2  tablespoons olive oil
2  cloves garlic, crushed
1/4  cup (40g) pine nuts
150g  baby spinach leaves, chopped coarsely
2  medium tomatoes (380g)
400g  ricotta cheese
2  eggs, beaten lightly
2/3  cup (50g) finely grated parmesan cheese
2  tablespoons finely chopped fresh chives

METHOD:

• Preheat oven to hot (220C/ 200C fan forced). Grease four holes of six-hole (3/4-cup/ 180ml) texas muffin pan.
• Heat half of the oil in medium frying pan; cook garlic and nuts over low heat. stirring constantly, until nuts start to brown lightly.  Add spinach; cook, covered; cook 2 minutes or until spinach wilts. Uncovered; cook 2 minutes or until liquid evaporates. Remove from heat.
• Cut each tomato into eight wedges; place in medium baking dish, drizzle with remaining oil. Roast, uncovered, 20 minutes.
• Meanwhile, combine ricotta, egg, parmesan and chives in large bowl with spinach mixture. Divide mixture among pan holes.
• Bake, uncovered, about 20 minutes or until ricottas are firm. Serve baked ricottas with roasted tomatoes.

Preparation time  10 minutes

Cooking time  25 minutes

Serves   4