Baked Ricotta With Tomato Salad
Preheat oven to 350°F.
Place ricotta in a mixing bowl and beat together with the egg yolks, parmesan, lemon zest, nutmeg, and oregano until smooth.
Whisk the egg whites in a separate bowl until soft peaks form. Gently fold these through the ricotta mixture.
Season well with salt and pepper.
Grease four ramekins or even muffin tins well with a little oil or butter.
Divide the ricotta mixture between the dishes and bake for 15 minutes or until golden.
While the ricotta is baking, combine the tomatoes, chili, onion, oil, and vinegar in a bowl with a pinch of salt. Roughly tear the basil with your hands and toss it together with the tomato salad.
Set salad aside (at room temperature) until ready to serve.
Remove ricotta from oven and let stand for 5 minutes to cool before turning out.
Serve the ricotta warm with tomato salad to the side. Enjoy!
Here’s a tangy, creamy appetizer that will impress anyone. Throw some baked ricotta into individual ramekins to give each of your guests, or yourself, something extra special. A crisp tomato salad is a perfect accompaniment to this low carb, keto-friendly meal.
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