Herby Baked Ricotta

9 ingredients
5 steps

Ingredients

  • 1 None potato, peeled and halved
  • 1 container (15 oz) ricotta cheese
  • 1 None egg
  • 2 oz prosciutto, finely chopped
  • 2 tbsp grated Parmesan cheese
  • 1/4 cup chopped mixed herbs, such as flat-leaf parsley, basil, chives, oregano
  • 8 oz vine-ripened cherry tomatoes
  • 2 cups arugula
  • None None Extra virgin olive oil and balsamic vinegar, for drizzling

Directions

  1. 1
    Preheat the oven to 325°F. Lightly grease and line a 6-cup muffin pan with paper liners.
  2. 2
    Cook potato in a small saucepan of boiling, salted water for 6-8 mins, until almost tender. Drain. When cool enough to handle, grate into a large bowl.
  3. 3
    In a food processor, pulse ricotta cheese and egg until smooth. Add to potato with prosciutto, Parmesan and herbs. Mix well. Season to taste. Divide mixture evenly among muffin cups. Press 2 tomatoes into top of each.
  4. 4
    Bake for 35-40 mins, until firm. Cool in pan for 5 mins.
  5. 5
    Serve warm with arugula. Drizzle with olive oil and a little balsamic vinegar.

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