Baked Ricotta of Bufala Campana DOP
Ingredients for 2 servings:
250 g of Ricotta of Bufala Campana DOP
120 g of cherry tomatoes
1 Red onion
Extra virgin olive oil q.b.
Salt up to q.b.
Black pepper q.b.
Let the Ricotta of Bufala Campana DOP drain in a colander for 20 minutes.
Meanwhile, clean the onion and cut into thin slices.
Spread the onions on the bottom of the baking dish.
Lay the Ricotta of Bufala Campana DOP and add the whole tomatoes.
Season with salt, oil and breadcrumbs.
Make a cross cut on the surface of the ricotta.
Perfume with rosemary and thyme.
Add a little pepper and another drop of oil.
Bake in a preheated oven at 200 ºC for about 30 minutes.
Remove from the oven and serve immediately.