Baked leek with ricotta

Total time: 25m
Preparation Time: 10m

For 2 people

Nutritional Information

Contains 475 Kcal, 8g Protein, 22g Carbohydrates, 39g Fat


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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home