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Chilli and garlic baked ricotta antipasto plate
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your cheese platter with our zesty baked ricotta featuring spicy chili and garlic.
Ingredients:
  • 1kg fresh ricotta
  • Olive oil, to grease
  • 62.50 ml coarsely chopped fresh continental parsley
  • 4 fresh red banana chillies, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 3 eggs, lightly whisked
  • Salt & freshly ground black pepper
  • Semi-dried tomatoes, to serve
  • Mixed olives, to serve
  • Basil pesto, to serve
  • Thinly sliced prosciutto, to serve
  • 12 thin slices grilled ciabatta, to serve
Instructions:
  • Place the ricotta in a fine sieve over a large bowl, cover with plastic wrap, and refrigerate for 4-6 hours to drain.
  • Preheat oven to 170°C. Grease a 20cm round cake pan with oil and line with non-stick baking paper.
  • In a large bowl, mix together the ricotta, parsley, chili, garlic, and egg. Season with salt and pepper. Transfer the ricotta mixture into the prepared pan, smooth the surface, and bake in a preheated oven for 1 hour or until golden and firm. Remove from the oven.
  • Allow the mixture to cool in the pan for 1 hour. Cover it with plastic wrap and refrigerate for 1-2 hours until set.
  • Prepare a beautiful platter by placing the semi-dried tomatoes, olives, and pesto in individual bowls. Add the prosciutto and baked ricotta cut into wedges. Serve alongside grilled ciabatta for a delightful presentation. Enjoy immediately!

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