Baked Ricotta With Cherry Tomatoes, Bacon And Arugula - cooking recipe

Ingredients

500 g smooth ricotta cheese
2 None large egg yolks
25 g finely grated parmesan cheese
1 tbsp finely chopped fresh chives
1 tbsp coarsely chopped fresh oregano leaves
2 tsp fresh thyme leaves
1 pinch chilli flakes
1 tbsp olive oil
250 g cherry tomatoes on the vine
8 slice rindless bacon (500g)
250 g rocket, trimmed
160 g tomato relish

Preparation

Preheat the oven to 200\u00b0C/180\u00b0C fan/gas 6. Oil 4 x 125ml ovenproof dishes.
Combine the ricotta, egg yolks, parmesan, chives and oregano in a medium bowl. Season to taste. Spoon the mixture into dishes and smooth the surface. Sprinkle with the thyme and chilli and drizzle with half the oil.
Bake the ricotta for about 20 mins or until golden and set. Leave to stand for 20 mins.
Meanwhile, place the tomatoes on a baking tray and drizzle with the remaining oil. Bake for about 10 mins or until softened.
Cook the bacon in a heated large frying pan until browned and crisp. Drain on absorbent paper.
Serve the ricotta with tomatoes, bacon, rocket and tomato relish.