Baked Ricotta and Tomato

Cooking time
30 - 45mins


  • 1 teaspoon olive oil
  • 25g baby spinach leaves
  • 125g ricotta cheese
  • 1 egg, lightly beaten
  • 1 teaspoon snipped chives
  • 1/2 punnet cherry tomatoes
  • 1 teaspoon olive oil, extra
  • 2 teaspoons balsamic vinegar


Preheat oven to 180°C. Lightly grease small (200ml) ovenproof dish.

Heat the oil in a small frying pan and add the spinach leaves. Stir until wilted. Allow to cool.

Combine the ricotta cheese, egg, chives and spinach mixture in a medium bowl.

Spoon mixture into prepared dish and bake 12- 15 minutes or until golden.

Combine remaining oil with tomatoes and balsamic vinegar and bake in a small shallow ovenproof dish for 25minutes.


  • For a more substantial meal, serve with sauteed mushrooms and bacon

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Leftover ingredients

  • Cherry tomatoes
  • Ricotta cheese
  • Baby spinach

Recipes for leftovers

Baked Ricotta and Tomato