Warm chilli and garlic baked ricotta with basil-and-peach salad

Warm chilli and garlic baked ricotta with basil-and-peach salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 15 minutes
  • 10 minutes
  • Vondeling Babiana Noctiflora White Blend 2007


  • 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

Cooking Instructions

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).

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

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.

Social Media

Related Recipes