Baked Ricotta With Fresh Tomato Salsa

• 3 cups part skim ricotta cheese
• 1 None egg, lightly beaten
• 2 cloves garlic, crushed
• 2 tsp thyme leaves
• 2 tsp chopped rosemary leaves
• 3 medium ripe tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1 tbsp vegetable or extra virgin olive oil
• 1 tsp red wine vinegar
• 2 oz baby arugula leaves
• None None Crusty bread, to serve

1. Preheat the oven to 350u0b0F. Grease an 8-inch springform pan. Mix ricotta, egg, garlic and herbs in a large bowl; season with salt. Spoon into prepared pan; smooth top.
2. Bake for 30 mins or until set. Cool completely in pan (ricotta will firm).
3. To serve, mix tomato and onion in medium bowl; drizzle with oil and vinegar. Cut ricotta into 8 wedges. Serve ricotta with salsa, arugula and bread.

ricotta cheese, egg, garlic, thyme, rosemary, tomatoes, red onion, vegetable, red wine vinegar, arugula, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/23914 (may not work)