Baked leek with ricotta

Baked leek with ricotta

Total: 25 min. | Active: 10 min.
vegetarian, gluten-free

Ingredients

for 2 person

Vinaigrette
2 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
leek, halved lengthwise, cut into approx. 10 cm pieces
To bake
125 g ricotta
To garnish
30 g sugar
1 tbsp water
2 tbsp hazelnut, coarsely chopped

How it's done

Vinaigrette

Combine the lemon juice with the oil and salt. Place the leek on a baking tray lined with baking paper, drizzle with half of the vinaigrette.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 200°C. Spread the ricotta over the leek and bake for a further 5 mins.

To garnish

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix and transfer to a sheet of baking paper, leave to cool. Roughly chop the caramelized nuts, scatter on top of the leek, drizzle with the remainder of the vinaigrette.

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