Pesto baked ricotta with tomato, olives and basil salad – Food & Home Magazine
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Ingredients
- RICOTTA
- 1 x 250g tub fresh ricotta
- 1 large egg
- 100g Parmesan, finely grated
- salt
- freshly ground black pepper
- 45ml (3 tbsp) ready-made pesto
- SALAD
- 4 large tomatoes, sliced
- pitted black olives
- 45ml (3 tbsp) olive oil
- 15ml (1 tbsp) red wine vinegar
- a pinch of castor sugar
- 1 garlic clove, crushed
- fresh basil
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