Parmesan-baked ricotta with tomato, olive & basil salad recipe | Good Food
This impressive starter is perfect for entertaining guests and can be made ahead for extra ease, from BBC Good Food magazine
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Ingredients
- 3 x 250g/9oz tubs ricotta
- 2 eggs
- 100g parmesan (or vegetarian alternative), finely grated
- 4 large tomatoes - a mix of colours looks good
- handful good-quality black olives stones removed
- 2 tbsp olive oil
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp caster sugar
- 1 garlic clove crushed
- small bunch basil leaves only
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