Baked ricotta with nutmeg sugar-dusted breads
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- 20 minutes
- 20 minutes
- Eagle’s Nest Viognier 2009
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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.
Comments