This Baked Ricotta is a keeper. It makes the easiest and most impressive entree or appetiser you can imagine and it is so simple.
Baked Ricotta with Roasted Mushrooms, Tomato and Basil.
So easy. I promise you will be impressed by this cheesy dish. It looks far trickier than it really is and that is a good thing.
This is simple and it is vegetarian. It can be gluten free if you omit the Phyllo. It can be an entrée or a canape if make it in a tiny mould. I wrap the ricotta ( minus the mushrooms ) in phyllo and make a pie out of it , which as you can imagine, works a treat for Skater the unfood fussed teenager. It’s great with some crunchy pancetta or bacon or slices of Chorizo or even finely sliced prosciutto. You can make this into lots of different dishes and it’s quick. Interested?
You can bake ricotta just as it is with the addition of salt and pepper and a swirl of olive oil before popping into the oven, or you can get fancy and add feta or parmesan…or both. Dollop it with a spoon of pesto or sweet chilli before baking. It makes great party food.
Just make sure you use a fresh creamy ricotta from the deli section. Prepackaged ricotta has a grainy texture and it isn’t as creamy and fresh.
- 500 gram ricotta cheese fresh from the deli or a basket
- 50 ml cream thickened (or approx 2 Tablespoons )
- 50 gram feta, danish 2 Tablespoons
- 50 gram Parmesan cheese grated 3 tablespoons
- 50 ml olive oil 2 Tablespoons
- 1 tsp salt and pepper
- 375 gram Phyllo sheets 1 packet
- 50 gram butter, melted 2 tablespoons
- 80 ml olive oil 4 Tablespoons
- 400 gram tomato diced 1 can
- 1/2 bunch basil
- 1 clove garlic
- Salt and pepper to taste60 ml
- 6 whole Field Mushrooms / Portabello
- 60 ml olive oil 1/4 cup
- 80 ml balsamic glaze thick sweet balsamic sauce, 4 Tablespoons
- 25 gram parmesan, Extra to serve