Events and Celebrations

Baked Tomato and Spinach Puffs

cook 30 mins
  • 4 tablespoons extra virgin olive oil, plus extra for greasing
  • 6 sun-blush tomatoes
  • 150 g (5 oz) baby leaf spinach
  • 400 g (13 oz) ricotta cheese
  • 3 eggs, beaten
  • 25 g (1 oz) Parmesan cheese, grated
  • 50 g (2 oz) pitted black olives, chopped
  • 1 tablespoon capers, rinsed and drained
  • handful of basil leaves, chopped
  • salt and pepper
  • mixed salad
  • toasted pine nuts
  • Lightly grease 4 dariole moulds or ramekins. Place a tomato in the bottom of each and finely chop the remainder. Put the spinach in a sieve and pour over boiling water until wilted, then squeeze out any excess liquid. Beat together the ricotta and eggs, preferably with an electric hand whisk, for 1–2 minutes until light and airy.
  • Finely chop the spinach and stir into the ricotta along with the chopped tomatoes and Parmesan. Season to taste. Spoon the mixture into the prepared moulds, place on a baking sheet and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until lightly puffed.
  • Mix together the oil, olives, capers and basil and season to taste. Ease the baked puffs out of the moulds and place on serving plates. Drizzle over the sauce and serve with a mixed salad, scattered with toasted pine nuts.
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