Name: Little baked ricottas with tomato and basil chutney
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 1
Ingredients: 120g prosciutto; 8 eggs; 150g fresh ricotta cheese; 2 medium tomatoes, chopped; 1/2 small red onion, chopped; 1 garlic clove, crushed; 65.63 gm lime juice; 32.00 gm brown sugar; 20.00 ml chopped fresh basil leaves

Little baked ricottas with tomato and basil chutney

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Prep Time:
25 minutes

Cook Time:
65 minutes

Total Time:
90 minutes

Delicious baked ricotta bites with savory prosciutto, fresh basil, and juicy tomatoes - a perfect lunch or snack!

Ingredients:

120g prosciutto
8 eggs
150g fresh ricotta cheese
2 medium tomatoes, chopped
1/2 small red onion, chopped
1 garlic clove, crushed
65.63 gm lime juice
32.00 gm brown sugar
20.00 ml chopped fresh basil leaves

Instructions:

To create a flavorful chutney, simmer tomato, onion, garlic, lime juice, and sugar in a saucepan over medium heat until the sugar dissolves. Bring to a boil, then lower the heat and let it simmer for 40 minutes until thickened. Add basil, then let it cool before serving.
Preheat your oven to 180°C/160°C fan-forced. Grease 8 of the 1/2 cup-capacity oval friand pan's 12 holes and neatly line them with prosciutto.
In a bowl, whisk together eggs and ricotta until smooth. Season with salt and pepper. Divide mixture into holes and bake for 20 minutes until set. Let cool in pan for 5 minutes, then serve with chutney.

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