My inspiration this week came from just Googling some breakfast ideas. This breakfast was very simple and delicious. You can find the recipe I used here.
The main thing that makes this breakfast so simple is that you can cook everything else while the ricotta is baking. There are a few things I would do differently if I made this again so keep on the look out for tips along the way.
⅓ cup grated romano (or parmesan)
3-5 sprigs thyme (I didn’t have this herb so I just used the ones below but i would highly recommend fresh thyme if you can get a hold of it.)
Fresh oregano (optional)
Fresh basil (optional)
1 teaspoon chilli flakes
Preheat the oven to 180C (356F). Make the ricotta seasoning by mixing together the grated cheese, oregano and chilli flakes. Place the ricotta on a lined tray and then pat this seasoning onto the ricotta. Place the ricotta into the oven. Cook for 45 minutes to 1 hour.
Put your bacon onto a lined tray and cook for 15 minutes or until the bacon is crispy. (If you are making the bacon curls; wrap the pieces of bacon around round metal utensils and cook for five minutes then slide the bacon curls off the utensils and continue cooking for 10 minutes or until they are crispy.) Put the bacon in 15-20 minutes before the ricotta is ready.
Put your cherry tomatoes onto a tray and drizzle with olive oil and then season with salt and pepper. Put these in the oven when there are 5 minutes until the ricotta is ready. Cook the tomatoes until the the skins start to pop open.
While the tomatoes are cooking slice the ciabatta loaf and brush each side with a bit of olive oil and cook in a griddle pan on each side until they are lightly toasted. Take the ricotta out of the oven as well as the tomatoes and bacon.
Assemble all the elements and enjoy!
So, was this my ideal breakfast?
Would I make it again?
Would I recommend it? Yes/