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Baked ricotta with nutmeg sugar-dusted breads

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g fresh ricotta
1 T olive oil
4 tortilla wraps
1 cup sunflower oil
100 g sugar
1 T nutmeg
Caramelised nuts, for scattering
Fresh ripe figs, for serving

Method

Preheat the oven to 180°C. Turn the ricotta out onto a baking tray and drizzle with olive oil. Bake for 15 to 20 minutes, or until golden.

Using a cookie cutter, punch out small circles from the tortillas (alternatively, use mini tortillas if they are available).

Heat the sunflower oil in a saucepan over a medium to high heat. Gently fry the tortillas until they bubble and turn golden brown. Remove using a slotted spoon and drain on kitchen paper.

Combine the sugar and nutmeg and dust liberally over the tortillas.

Serve with the hot ricotta, topped with caramelised nuts and torn figs.