Baked ricotta in vine leaf with baguette crisps by Sarah Hobbs

Baked ricotta in vine leaf with baguette crisps for 6 person

Ingredients for Baked ricotta in vine leaf with baguette crisps

  • 1 cup (240g) fresh ricotta
  • 100g feta, crumbled
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped dill
  • 1 garlic clove, crushed
  • 2 tablespoons toasted pine nuts
  • 1 egg, lightly whisked
  • 1 teaspoon finely grated lemon rind
  • 1 vine leaf

Baked ricotta in vine leaf with baguette crisps, How to Make

  • Step 1
    Preheat oven to 180°C. Combine the ricotta, feta, green onions, dill, garlic, pine nuts, egg and lemon rind in a medium bowl. Season to taste with salt and pepper.
  • Step 2
    Brush a 1 1/2-cup (375ml) capacity ovenproof ramekin with olive oil. Line the base and side with the vine leaf. Spoon the ricotta mixture into the lined ramekin. Bake in preheated oven for 45 minutes or until lightly golden and cooked through. Remove from oven and set aside for 30 minutes to cool.
  • Step 3
    Meanwhile, arrange the baguette slices in a single layer on 2 oven trays. Drizzle with the oil. Bake in oven, turning occasionally, for 2-3 minutes or until lightly golden and crisp.
  • Step 4
    Invert ricotta on to a platter and serve with the antipasto and baguette crisps.

Notes:

Additional information for Baked ricotta in vine leaf with baguette crisps

Preparation: Minutes, Cooking: Minutes, Serving: 6 Person, Level:

Nutrition Info:

1309 kj Energy, 15g Fat Total, 6g Saturated Fat, 13g Protein, 549.59mg Sodium, 2g Carbs (sugar), 30g Carbs (total),

All nutrition values are per serve

This Baked ricotta in vine leaf with baguette crisps published first on: , Images by: Ben Dearnley

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