Baked Herb Ricotta

Serves 4 as a light lunch


500g High Weald Dairy Ricotta
150g High Weald Dairy Sussex Cheddar
2 eggs and 2 yolks
2 cloves garlic finely chopped
4 spring onions finely diced
Handful each of fresh coriander, mint, basil (or your choice) chopped
Salt and black pepper
50g sun blushed tomatoes (optional)


Blend the High Weald Dairy Ricotta, eggs and Sussex Cheddar together and season with salt and pepper to taste. Fold together spring onions, (sun blushed tomatoes if using), garlic and herbs with the ricotta mix. Shape into quenelles with your hands, or if you are feeling chefy, with two dessert spoons. Bake on a tray with baking paper, gas mark 5/220 C for 8-12 minutes. Allow 3-4 quenelles per person. Serve on slices of tomato with green salad and your favourite dressing.