Baked ricotta with nutmeg sugar-dusted breads

Baked ricotta with nutmeg sugar-dusted breads

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Eagle’s Nest Viognier 2009


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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