Orzo Salad with Baked Ricotta | Fine Autumn Delight

Preheat the oven to 200 °C top/bottom heat. Turn out the ricotta onto a baking sheet lined with baking paper or place it in a small baking dish. Drizzle with 1 tbsp extra virgin olive oil and sprinkle with dried oregano as well as a little salt and pepper. Wash the cherry tomatoes, cut them in half, and arrange them around the ricotta, also drizzling with a little olive oil. Bake in the preheated oven for approx. 20–25 minutes until golden brown, until the ricotta is lightly browned at the edges and the tomatoes burst juicily.

Meanwhile, cook the orzo pasta in plenty of boiling salted water according to package instructions until al dente (approx. 8–10 minutes). Then drain, rinse briefly with cold water, drain well, and place in a large salad bowl. Toss with 1 tbsp extra virgin olive oil so that the grains remain loose.

Gently toast the pine nuts in a small pan without oil over medium heat for 2–3 minutes until wonderfully fragrant and golden. Immediately transfer to a plate and let cool.