Lunch

Baked Ricotta with Roasted Pancetta and Tomatoes is for Lunch.

Baked Ricotta with Roasted Pancetta and Tomatoes takes several minutes to prepare.

Baked Ricotta with Roasted Pancetta and Tomatoes takes 50 minutes to cook.

Baked Ricotta with Roasted Pancetta and Tomatoes makes 6 servings.

The ingredients for Baked Ricotta with Roasted Pancetta and Tomatoes are:

500g fresh ricotta (reduced fat)
1 tsp each chopped dill, torn basil leaves & stripped thyme leaves
23 small ripe tomatoes on the truss, cut into groups of 4
? cup extra virgin olive oil
Sea salt to taste
2 cloves garlic, sliced
4-6 large basil leaves
12 thin slices pancetta

Here is how you make Baked Ricotta with Roasted Pancetta and Tomatoes:

Serves 6Using a fork, gently mix ricotta with the dill, torn basil and thyme. Press into an oiled 17cm ring on a paper-lined roasting dish. Smooth top of ricotta with fingers. Fanbake at 170?C for 40 minutes, then finish under the grill for 2-3 minutes only to brown. Allow to cool slightly before cutting into wedges to serve.Meanwhile, gently mix tomatoes with oil, a dash of salt and the garlic. Make a bed of the large basil leaves in a roasting dish and arrange tomatoes on top, pouring all the oil mixture over them. Fanbake at 170?C for 5 minutes then lay pancetta lives on top, basting with oil from pan. Cook for a further 5 minutes, then turn the pancetta ove4r and baste again. Cook for another 5 minutes.Serve a wedge of baked ricotta on each plate, along with 4 tomatoes on the truss, 2 slives of pancetta dna ny pan juices from the tomatoes.Number of Servings: 6Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Baked Ricotta with Roasted Pancetta and Tomatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 348.6

• Total Fat: 25.4 g
• Cholesterol: 50.8 mg
• Sodium: 698.5 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 2.8 g
• Protein: 16.7 g