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Baked Ricotta with Sea Salt Potatoes and Cherry Tomato Salsa


Design by: Claire Leger and Nick Rudnicki/ Food by: Michael Silvester/ Photo by: Dennis Evans

Recipe courtesy of Michael Silvester/


Baked Ricotta
  • 13 oz (375 g) of ricotta, light or regular
  • 1 egg lightly beaten
  • ¼ fresh grated Parmesan cheese
  • 1 sprig thyme or ½ tsp (2.5 ml) dried
Cherry Tomato Salsa
  • 1 pint of small cherry or grape tomatoes
  • ¼ (60 ml) cup olive oil
  • 1 clove garlic
  • 1 shallot
  • 1 pinch of sugar
  • 2 Tbsp (30 ml) balsamic vinegar
  • Sprig of fresh basil
Sea Salt Baked Russet Potatoes
  • 6 large russet potatoes


Baked Ricotta
  1. Preheat oven to 350º F (175 C)
  2. Combine cheese(s) in mixing bowl, then add egg and mix with a wooden spoon.
  3. Add herbs and cracked black pepper.
  4. Butter or spray a 1 qt. oven safe glass dish and fill with mixture.
  5. Bake uncovered approx 30 minutes until almost set.
  6. When done, allow to cool for 30 minutes at room temperature.
  7. Serve directly from baking dish or invert onto serving platter.
Cherry Tomato Salsa
  1. In a small sauté pan, gently heat olive oil, add garlic and lightly brown.
  2. Next add shallots and cook until golden brown, then add tomatoes and sugar and allow tomatoes to cook enough to split open over low to medium heat.
  3. When tomatoes split, turn off heat, add basil and season with salt and pepper. Serve warm or cold.
Sea Salt Baked Russet Potatoes
  1. Slice 6 large washed Russet potatoes into ¼ inch chips.
  2. Rinse under cold water to remove starch.
  3. Toss potatoes in a large bowl with olive oil and cracked black pepper.
  4. Place potatoes on a parchment lined sheet pan so they are not overlapping.
  5. Bake for 30-45 minutes or until desired crispness and colour is reached and season sea salt as soon as they come out of the oven.
This recipe was featured in the article Style and savour.
East Coast Living