Baked ricotta with cherry tomatoes, chilli and sesame

This dish might sound fancy, but in fact, it's incredibly easy to assemble, said Claire Thomson. You beat the ricotta with the eggs and parmesan and then bake it snugly in the oven, along with a pile of chopped cherry tomatoes. Then you serve the two with the most delicious tomato, chilli and sesame dressing – so delicious it will make you dream about other ingredients and dishes you’d like to serve with the same dressing. Sharp, sweet and glossy all at once, it’s the perfect foil for the soft cloud of seasoned cheese.

Ingredients

• 2 tbsp olive oil, plus 1 tbsp for greasing 
• 2 x 250g tubs of ricotta 
• 2 eggs 
• 60g parmesan or vegetarian alternative, finely grated, plus more to serve 
• 2 big pinches of dried oregano 
• 400g cherry tomatoes, halved 
• salt and black pepper 
• good bread or baguette, to serve

For the chilli dressing:

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• 2 tbsp sesame seeds 
• 1 x 7.5cm cinnamon stick, snapped in half 
• 1 star anise 
• 3 tbsp olive oil 
• 1 shallot, very finely diced 
• 2 garlic cloves, finely chopped 
• 1-2 tsp chipotle flakes
• 2 ripe large tomatoes, coarsely grated

Method

• First, make the chilli dressing. Dry-fry the sesame seeds, cinnamon sticks and star anise in a small frying pan over a medium heat for 2-3 minutes, shaking the pan every now and then, until the seeds are golden brown. Add the olive oil and heat for 1 minute, then add the shallot and garlic and fry for 1 minute, until fragrant.
• Stir in the chipotle flakes and grated tomato and heat thoroughly, then season with salt and black pepper. Put to one side.
• Preheat the oven to 190°C/170°C fan/375°F/ Gas 5 and brush the inside of an oven dish with olive oil.
• Mix the ricotta with the eggs, parmesan and half the oregano and season with salt and black pepper. Spoon the mixture into the oven dish and bake it for 30 minutes, until puffed in the middle and browning.
• Meanwhile, mix the tomatoes with 1 tablespoon of the olive oil and the remaining pinch of dried oregano. Season with salt and black pepper. Tip the tomatoes in another snug-fitting oven dish and roast them for about 30 minutes, until golden, juicy and bubbling.
• Serve the ricotta topped with the roasted tomatoes and sprinkled with the chilli dressing.
• Serve the bread on the side to mop up juices.

Taken from The Veggie Family Cookbook by Claire Thomson, published by Quadrille at £30. To buy from The Week Bookshop for £23.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.

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