My Kitchen Stories

Baked Ricotta, Roasted Mushrooms, Tomato and Basil

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This Baked Ricotta is a keeper. It makes the easiest and most impressive entree or appetiser you can imagine and it is so simple.

Roasted Mushrooms with ricotta and Filo

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?Baked Ricotta with roasted mushrooms and parmesan

Roasted Ricotta, with Phyllo and tomato

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.

Baked Ricotta with Roasted Mushrooms, Tomato and Basil

Print Recipe
This makes an unusual and very delicious starter. This recipe uses Australian cup measurments
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Course Appetiser, Starter, Vegetarian
Cuisine Australian
Servings 6

Ingredients
Unit:
  • 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
Crispy Phyllo Layer
  • 375 gram Phyllo sheets 1 packet
  • 50 gram butter, melted 2 tablespoons
Tomato sauce
  • 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
Mushrooms
  • 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

Instructions

  1. Pre heat the Oven 180C / 350 F. You'll need moulds like a muffin tin, individual moulds or a loaf tin. It will make 4 individual or 1 small loaf tin
  2. Line the moulds you want to use by covering the bottom neatly with baking paper and grease the moulds
  3. Combine all the ingredients for the ricotta and stir well. ( You can do this in the food processor.) Push into the moulds firmly .
  4. Bake 180 C ( 350 F) for 15-20 minutes or until lightly golden on top (this can get dry dont over bake)
  5. Brush about 3 leaves of phyllo with butter and pile back together folding over to make about about 6 layers thick
  6. Cut into circles the size of your ricotta mould.
  7. Place on baking paper and bake till golden . They will separate and become flaky, just keep them in piles
  8. Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced. So simmer them on low for 10 minutes .
  9. Add roughly chopped torn or chopped basil and salt and pepper to taste
  10. Toss the mushrooms in oil and salt and pepper and balsamic glaze . Roast till soft ( 180/350)- approximately 15 minutes
  11. To serve: Put some sauce on the plate and top with ricotta, Phyllo, mushroom and extra basil and Parmesan curls ( use a vegetable peeler)

If you like this please share….<3

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