Baked Ricotta with Avocado, Grilled Tomatoes and Chive Oil

  • Massimo Gusto Extra Virgin Olive Oil, to grease
  • 750g fresh ricotta
  • 3 eggs, lightly whisked
  • 140g (2 cups) finely grated parmesan
  • 1 tablespoon finely grated lemon rind
  • 3 large roma tomatoes, halved lengthways
  • 3/4 cup of Massimo Gusto Extra Virgin Olive Oil
  • 2 bunches fresh chives, chopped
  • 2 avocados, halved, stones removed, peeled, sliced
  • Baby rocket leaves, to serve

Step 1

Preheat oven to 150°C. Lightly brush a 1L (4-cup) capacity non-stick loaf pan with oil to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.

Step 2

Place the ricotta, egg, parmesan and lemon rind in the bowl of a food processor. Season with salt and pepper. Process until smooth. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.

Step 3

Place the loaf pan in a large roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Bake for 1 hour or until the ricotta is firm.

Step 4

Remove the loaf pan from the roasting pan and set aside for 20 minutes to cool slightly. Turn the ricotta onto a plate. Set aside for 1 hour to cool completely.

Step 5

Meanwhile, preheat grill on high. Place the tomato, cut-side up, on a baking tray. Season with salt and pepper. Cook under grill for 5 minutes or until the tomato is soft and charred. Set aside for 30 minutes or until cool. Halve lengthways.

Step 6

While the tomato is cooling, place the oil, chives and a pinch of salt in the jug of a blender and blend until smooth and bright green. Strain through a fine sieve lined with muslin into a jug.

Step 7

Slice the ricotta loaf. Divide the ricotta, tomato and avocado among serving plates. Top with baby rocket leaves. Drizzle over the chive oil to serve.

Connect With Us

7923 Gloria Avenue,
Los Angeles,
California 91406

Call Us

Toll free: 877-826-2872
Telephone: 818-241-8383
Fax: 818-241-8338


Subscribe to Our Newsletter