Baked Ricotta with Bay Leaves

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.)

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