Name: Chilli-baked ricotta with naan and chutney
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Ingredients: 600 gram low-fat ricotta; 1 teaspoon finely chopped red chilli; 230 gram packet naan bread; 2 teaspoon olive oil; 1/4 cup chopped coriander; 1/3 cup (110g) mango chutney

Chilli-baked ricotta with naan and chutney

Serves 8

Makes 8 Item

Prep

30M

Cook

35M

Total

1H 5M

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Ingredients

600 gram low-fat ricotta

1 teaspoon finely chopped red chilli

230 gram packet naan bread

2 teaspoon olive oil

1/4 cup chopped coriander

1/3 cup (110g) mango chutney

Method

1.Preheat oven to moderate, 180°C. Lightly oil 8 medium muffin pans and line bases with rounds of non-stick baking paper.

2.Place ricotta in a bowl; combine with chilli and season to taste. Spoon into muffin pans, smoothing surface with back of a teaspoon.

3.Bake 25-30 minutes, until light golden. Cool ricotta in pan 5 minutes. Run a knife around rim of each pan and lift out onto a plate. Cool to room temperature.

4.Preheat a char-grill or barbecue plate to medium-high.

5.Brush 2 naan lightly with oil; cook 3 minutes each side, or until lightly toasted. Cut into 8 wedges.

6.Place 2 baked ricottas on each serving plate and sprinkle with coriander. Serve warm with a dollop of chutney and naan.

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