Baked Ricotta With Fresh Tomato Salsa - cooking recipe

Ingredients

3 cups part skim ricotta cheese
1 None egg, lightly beaten
2 cloves garlic, crushed
2 tsp thyme leaves
2 tsp chopped rosemary leaves
3 medium ripe tomatoes, finely chopped
1 small red onion, finely chopped
1 tbsp vegetable or extra virgin olive oil
1 tsp red wine vinegar
2 oz baby arugula leaves
None None Crusty bread, to serve

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch springform pan. Mix ricotta, egg, garlic and herbs in a large bowl; season with salt. Spoon into prepared pan; smooth top.
Bake for 30 mins or until set. Cool completely in pan (ricotta will firm).
To serve, mix tomato and onion in medium bowl; drizzle with oil and vinegar. Cut ricotta into 8 wedges. Serve ricotta with salsa, arugula and bread.