This simple recipe only has a few ingredients, it’s quick and easy to make and because the ricotta is lower in fat it makes for a great low fat winter treat. You don’t have to add the mascarpone cheese but it adds a nice creamy richness.
Baked Ricotta, Artichoke & Sundried Tomato Cakes
– 450gms ricotta cheese
– 80gms mascarpone cheese
– 3 large eggs yolks
– salt & pepper
– 100g chopped sundried tomato
– 2tsp chopped parsley
– 80gms salad leaves
– 100gms parmesan shavings
– 3 tbsp. extra virgin olive oil
Start by preheating your oven to 180°C. Place all the ingredients except the egg yolks into a large bowl. Whisk the egg yolks till well blended, and then stir into the cheese mixture. Grease 4 small ramekins with butter before loosely packing the cheese and egg mixture, then drizzle some olive oil over the dish. Place in the oven on the centre rack and bake for 15-25 minutes until just set and starting to come away from the edges. Remove from the oven allow to cool slightly before running a knife around the edge and turning the individual cakes out. Serve them with a small side salad dressed in a lemony vinaigrette.