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Baked ricotta and goat's cheese with caramelised balsamic glaze

Baked ricotta and goat's cheese with caramelised balsamic glaze

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Special options: Gluten free
Course: Entree, Lunch, Side dish

INGREDIENTS

500g ricotta cheese
200g soft goat’s cheese
1 egg lightly beaten
2 tablespoons thyme leaves
salt and pepper
500g baby truss tomatoes
1 tablespoon thyme leaves, extra
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ cup (60ml) olive oil
½ cup Pukara caramelised balsamic vinegar
salad leaves
METHOD

Preheat oven 180°C (160°C fan forced).

Grease and line a 22cm x 7cm loaf tin.

Place ricotta, goat’s cheese and egg into a large bowl and mix well until a smooth consistency. Add thyme and season well with salt & pepper.

Cook in the oven for 30 minutes or until firm. Remove from oven and allow to cool. Place tomatoes on a second baking try and brush with oil. Bake in same oven as the ricotta mixture until softened.

Meanwhile, whisk thyme, vinegar, mustard and oil together until combined.

Serve ricotta sliced and drizzled with half of the thyme dressing. Serve with some of the truss tomatoes on the side and drizzled balsamic vinegar around the entire plate. Serve with salad leaves lightly dressed with the remaining thyme dressing.
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