Warm chilli and garlic baked ricotta with basil-and-peach salad
6
Easy
15 minutes
10 minutesIngredients
- 2 x 250 g tubs fresh ricotta
- 2 fresh red chillies, finely chopped
- 2 cloves garlic, finely chopped
- 1/3 cup fresh coriander, finely chopped
- olive oil, for drizzling
- 2 cups fresh basil leaves
- 4 ripe peaches, thinly sliced
- sea salt and freshly ground black pepper
Method
Preheat the oven grill to very hot.
In a large bowl, combine the ricotta, chilli, garlic and coriander. Spoon into four ramekins and lightly drizzle with olive oil.
Grill for 5 to10 minutes, or until golden in colour.
Distribute the basil leaves among six plates. Scatter with the peach slices. Serve with the ricotta ramekins and season to taste.
TASTE’s take:
This fabulous starter pairs wonderfully with the seared calamari steaks (see recipe below).