Entertaining

This herb-baked ricotta with rye panzanella is a taste of summer on a plate

Name: Baked ricotta and panzanella salad recipe
Yield: 6
Ingredients: 750g firm ricotta, drained; 40g parmesan; 30.00 ml thyme leaves; Zest of 1 orange; 125.00 ml basil leaves, finely chopped; 1 egg, lightly beaten; 300g rye bread, torn into 5cm pieces; 40.00 ml extra virgin olive oil, plus extra to drizzle; 500g heirloom tomatoes, thinly sliced; 2 Lebanese cucumbers, roughly chopped; Flat-leaf parsley leaves, to serve; 500g ripe tomatoes, halved; 40.00 ml red wine vinegar; 125ml olive oil

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https://healthimprovements.info/recipes/baked-ricotta-panzanella-salad-recipe/if54czul — Herb-baked ricotta with rye panzanella

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by Helena Moursellas

Oct 01, 2019

Ricotta and bread in a salad sounds pretty good to us.

750g firm ricotta, drained
1/2 cup (40g) finely grated parmesan
1 1/2 tbs thyme leaves
Zest of 1 orange
1/2 cup basil leaves, finely chopped
1 egg, lightly beaten
300g rye bread, torn into 5cm pieces
2 tbs extra virgin olive oil, plus extra to drizzle
500g heirloom tomatoes, thinly sliced
2 Lebanese cucumbers, roughly chopped
Flat-leaf parsley leaves, to serve

Tomato seed dressing

500g ripe tomatoes, halved
2 tbs red wine vinegar
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 180°C. Grease base and side of a 20cm round springform pan and line with baking paper. Place ricotta, parmesan, thyme, zest, basil and egg in a bowl, season and mix until combined. Press ricotta mixture into base of prepared pan and bake for 1 hour. Cover with foil and bake for a further 15 minutes or until firm and golden. Cool completely in pan.
2.

Line an oven tray with baking paper. Scatter over rye and drizzle with olive oil. Season and bake for 10-12 minutes until crispy. Set aside.
3.

For the tomato seed dressing, scoop out tomato seeds and juice into a bowl. Chop up tomato and reserve. Add red wine vinegar and olive oil, season and whisk to combine.
4.

Place heirloom tomato and cucumber in a bowl with 2 tbs tomato dressing, season and toss to combine. Tear baked ricotta into large pieces and place on a platter. Scatter over thinly sliced tomato, chopped tomato and cucumber mixture with rye bread. Drizzle with tomato seed dressing and scatter with parsley to serve.