Name: Baked ricotta with salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 slices prosciutto, halved; 20 gram butter; 100 gram button mushrooms, sliced; 1 clove garlic, crushed; 400 gram low-fat ricotta; 1/2 cup grated tasty cheese; 1 egg; 2 tablespoon tablespoons parsley, chopped; 1/2 teaspoon teaspoon mild paprika; 200 gram grape tomatoes, halved, char-grilled; 1 yellow capsicum, halved, seeded, char-grilled, chopped; balsamic glaze*, toast to serve

Baked ricotta with salsa

Indulge in this delectable breakfast recipe for your next lazy morning. It features creamy baked ricotta and tangy, bright tomatoes and capsicum

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

2 slices prosciutto, halved

20 gram butter

100 gram button mushrooms, sliced

1 clove garlic, crushed

400 gram low-fat ricotta

1/2 cup grated tasty cheese

1 egg

2 tablespoon tablespoons parsley, chopped

1/2 teaspoon teaspoon mild paprika

200 gram grape tomatoes, halved, char-grilled

1 yellow capsicum, halved, seeded, char-grilled, chopped

balsamic glaze*, toast to serve

Method

1.Preheat oven to hot, 200°C. Spray four ¾-cup ramekins with oil. Place prosciutto along base and sides of each dish.

2.Melt butter in a frypan on high. Sauté mushrooms and garlic for 4-5 minutes until golden. Transfer to a large bowl to cool.

3.Add ricotta, cheese, egg, parsley and paprika. Season.

4.Spoon the mixture into ramekins. Bake for 20-25 minutes until firm.

-Balsamic glaze can be purchased from the sauces section at your supermarket. If unavailable, simmer balsamic in a pan for 10 minutes until thick and syrupy.
Note

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