Baked ricotta with tomato chutney

Name: Baked ricotta with tomato chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Parmesan (piece); 1⁄2 bunch/pot of oregano; 1 collar Chives; 500 g Ricotta; 2 Egg Yolk; 7-10 Tbsp salt, pepper; 7-10 Tbsp a little + 7 teaspoons olive oil; 400 g cherry tomatoes; 2-3 TABLESPOONS Mango Chutney

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Parmesan (piece)
1⁄2 bunch/pot of oregano
1 collar Chives
500 g Ricotta
2 Egg Yolk
7-10 Tbsp salt, pepper
7-10 Tbsp a little + 7 teaspoons olive oil
400 g cherry tomatoes
2-3 TABLESPOONS Mango Chutney

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate Parmesan cheese. Wash and finely chop the herbs. Mix both with ricotta and egg yolk. Season with salt and pepper. Divide into 4 greased moulds (125 ml each).
2
Sprinkle each with 1 teaspoon of oil and bake in the oven for about 20 minutes.
3
Wash the tomatoes, mix with the rest of the oil in a wide casserole dish. After 5 minutes, place in the oven with the tomatoes and bake for about 10 minutes. Take out, crush tomatoes a little bit. Mix with mango chutney, season with salt and pepper.
4
To eat ricotta.