Baked Ricotta with Roasted Pancetta & Tomatoes

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
¼ cup extra virgin olive oil
Sea salt to taste
2 cloves garlic, sliced
4-6 large basil leaves
12 thin slices pancetta

Serves 6

Using 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 170ºC 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 170ºC 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: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.