Coriander-baked Ricotta With Pomegranate Molasses
This delightful baked ricotta with a coriander crust and a drizzle of sweet pomegranate molasses is a simple yet elegant dish that makes a perfect appetizer or light lunch. The creamy ricotta pairs wonderfully with the fragrant coriander and tangy molasses, creating a harmony of flavors that is sure to impress your guests. Serve warm or at room temperature for a delightful treat that is as easy to make as it is delicious to eat.
— Constant Cookbook
Ingredients
- 140g ricotta , from a 250g pot, drained
- 1 tbsp extra virgin olive oil , plus extra to serve
- 1 tbsp coriander seeds
- ½ tsp freshly ground black pepper
- 1-2 tsp pomegranate molasses
Instructions
- Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in.
- Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust.
- Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 200 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 2.18 milligram of sodium
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