Baked ricotta

INGREDIENTS
400g fresh ricotta
extra-virgin olive oil
salt and pepper to taste
250g cherry tomatoes
12 black olives
1 sprig rosemary

STEPS
1. Pre-heat oven to 220C fan-forced. Line a baking tray with Glad bake paper.
2. Cut ricotta into 4 pieces, place on baking paper, drizzle with oil, add salt, pepper, tomatoes and rosemary.
3. Bake for 20 minutes or until golden brown on the edges.
4. Allow to cool slightly.
5. Set 4 bread and butter plates out. Place a lettuce leaf on each plate and a slice of baked ricotta and tomatoes.

TIP
As an alternative to tomatoes and olives, use a bunch of red grapes that have been removed from the vine

SUGGESTED MENU
Baked ricotta
Chicken cacciatore and rice
Baked chocolate creme