Baked Ricotta with Roast Tomatoes and Prosciutto

Name: Baked Ricotta with Roast Tomatoes and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each potatoes desiree, about 350g, peeled, halved; 250 grams prosciutto slices; 2 large eggs; 1000 grams ricotta cheese fresh, drained; ⅓ cup parmesan, parmigiano-reggiano cheese, grated; 1/4 cup mixed herbs chopped mixed (such as flat-leaf parsley, basil, chives and oregano); 250 grams cherry tomatoes vine-ripened; 1 x bacon grilled rashers to serve; 1 x bread grilled, to serve; 1 cup arugula (roquette) or other mixed greens; 1 x olive oil, extra-virgin to drizzle; 1 x balsamic vinegar to drizzle

Servings: persons

3 each potatoes desiree, about 350g, peeled, halved
250 grams prosciutto slices
2 large eggs
1000 grams ricotta cheese fresh, drained
⅓ cup parmesan, parmigiano-reggiano cheese, grated
1/4 cup mixed herbs chopped mixed (such as flat-leaf parsley, basil, chives and oregano)
250 grams cherry tomatoes vine-ripened
1 x bacon grilled rashers to serve
1 x bread grilled, to serve
1 cup arugula (roquette) or other mixed greens
1 x olive oil, extra-virgin to drizzle
1 x balsamic vinegar to drizzle

1
Preheat the oven to 180C.
2
Line a 10cm x 30cm loaf pan with baking paper.
3
Place potatoes in a pan of cold salted water.
4
Bring to a simmer over medium heat and cook for 8 to 10 minutes until just tender, then drain.
5
When cool enough to handle, grate coarsely into a large bowl.
6
Finely chop prosciutto in a food processor, then add to the potato.
7
Process the eggs and ricotta in the food processor until smooth.
8
Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper.
9
Fill the loaf pan with the mixture and bake for 20 minutes or until firm.
10
Allow to cool for 10 minutes.
11
While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil.
12
Roast in the oven for 5 minutes or until just starting to split.
13
Turn out ricotta and slice thickly.
14
Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 each potatoes desiree, about 350g, peeled, halved, 250 grams prosciutto slices, 2 large eggs, 1000 grams ricotta cheese fresh, drained, and more.

Yes, Baked Ricotta with Roast Tomatoes and Prosciutto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!