Ricotta and Tomato Souffle

I used to eat pounds of tomatoes at this time of year, usually sliced thick between white bread slathered with mayonnaise. Not so much now, so when I saw a tomato withering away on the counter i was struck with an idea. Only I would be able to see the beauty in this wrinkly tomato, imagining it with puffed up cheese and herbs surrounding it. Ok, a souffle it shall be. Enough for 2. Add a salad, lunch is served.



Ricotta & Tomato Soufflé

Nutritional Data per serving:
Calories 266
Total Fat 15.7g
Saturated Fat 9.0g
Cholesterol 143mg
Sodium 379mg
Total Carbohydrates 9.1g
Dietary Fiber 0.9g
Sugars 1.5g
Protein 22.1g


1 cup ricotta
1 egg
1/4 cup grated Pecorino or Parmesan cheese
1 tbsp fresh thyme leaves
salt & pepper
1 tomato, sliced

Oil an oval 6" gratin dish or individual ramekins.

Mix the ricotta w/ the rest of the ingredients and spread into the greased baking dish.
Lay the tomato slices on top and season w/ salt & pepper.
Bake on a baking sheet at 350F for about 25 minutes.
Let rest a few minutes before serving.

Cook's Notes: 

• You can invert this easily onto a serving plate and serve in the middle of mixed greens, it makes for a pretty presentation, or just eat it out of the baking dish.
• You can use basil if you like, or parsley, whatever... 
• This is "whatever you have" day today.
• I am so lazy, I mixed everything in the ricotta container, no cleanup!