LE CREUSET TOMATOES, RICOTTA AND PARMESAN

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These delicious recipes from Le Creuset are perfect for laidback weekend lunches and brunches

LE CREUSET TOMATOES, RICOTTA AND PARMESAN

INGREDIENTS

  • 6 large, firm tomatoes
  • 1T olive oil
  • Freshly ground pepper
  • Salt
  • 200 g ricotta cheese
  • 60 g fresh spinach, finely chopped
  • 1t oregano nutmeg
  • 2T pine nuts
  • 2 slices of bread
  • 50 g Parmesan cheese, finely grated

METHOD

  1. Halve the tomatoes and rub the open half with olive oil and season with pepper and salt.
  2. Mix the ricotta with the finely chopped spinach. Season to taste with oregano, nutmeg, freshly ground pepper and salt.
  3. Heat a grill pan and roast the pine nuts.
  4. Grind the slices of bread finely and grill the crumbs in the same pan. Remove and clean the pan.
  5. Heat the grill pan again and cook the halved tomatoes, cut side down. Turn them over and add a spoonful of the ricotta mix.
  6. Sprinkle with grated Parmesan.
  7. Cover with a fitted lid or aluminium foil; make sure this does not touch the tomatoes. Cook for 8 to 10 minutes at a low temperature. The tomatoes must be warm, but still somewhat firm.
  8. Serve with spinach salad and sprinkle the breadcrumbs and pine nuts over the top.

 

Cook’s tip: This dish is delicious with mashed potatoes.

This recipe serves 6 people