Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
Preheat your oven to 180°C and lightly butter an oven-proof pan or pie dish.
Crumble the ricotta into a mixing bowl or loosen it up with a fork. Add the grated parmesan, herbs, spices, garlic and parsley and stir through lightly. Season with salt and pepper.
Whisk together the cream and eggs until combined and add most of the mixture to the ricotta, keeping about 2 tablespoons back.
Spoon the ricotta mixture into the prepared dish and gently smooth the top. Using a pastry brush, brush with the remaining egg mixture. Bake for 25 minutes or until golden brown.
While the ricotta is baking, drizzle the tomatoes with olive oil and place under a hot grill or in a hot pan until blistered and charred but still firm.
Just before serving, drizzle the baked ricotta with some more olive oil. Serve with toasted sourdough or ciabatta, the charred vine tomatoes and Parma ham.
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