Baked Ricotta with Bay Leaves

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the sun-dried tomatoes in warm water for 10 minutes, pat dry and cut into fine strips.
Strain the ricotta through a sieve into a bowl. Beat the eggs, stir in the sun-dried tomatoes, olives and capers. Season well.
Butter 6 soufflé molds (each with 125 ml content) well. Place a bay leaf on the bottom of each tin and glue two on each of the buttered sides. Let the mold stand for a while so that the butter hardens and the leaves stick well. Pour in the ricotta mixture spoon by spoon and smooth it out. Put the forms on a baking sheet.
Bake the tartlets in a preheated oven at 190 ° C for 20 minutes. Take out and let cool down a bit.
Turn out onto a plate, drizzle with olive oil and garnish with rocket. Serve lukewarm. (You shouldn`t eat the bay leaves, though.)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.