Baked Rainbow Ricottas
Cooking: 15 mins
Makes: 3 serves
Ingredients:
- 2 teaspoons Always Fresh Olive Oil
- 1 tablespoon pine nuts
- 2 cloves garlic, crushed
- 100g baby spinach leaves
- 1¼ cups (250g) low-fat ricotta cheese
- 1 egg, beaten lightly
- 2 tablespoons coarsely chopped fresh chives
- 2 tablespoons each Always Fresh Fusions Tapenade Tomato, Basil and Parmesan and Black Olive
Method:
Preheat oven to hot (220°C/200°C fan-forced). Lightly oil four holes of a six-hole, 1/3-cup (80ml) muffin/friand pan.
Heat half of the oil in a medium frying pan; cook pine nuts and garlic until fragrant. Add spinach; stir until wilted. Cool.
Combine spinach mixture in a medium bowl with cheese, egg and chives; Add 2 tablespoons desired tapenade to each muffin hole. Divide the cheese mixture among prepared holes. Bake in a hot oven for about 15 minutes or until browned.
Serve baked ricotta with grissini and/or garlic ciabatta.
Heat half of the oil in a medium frying pan; cook pine nuts and garlic until fragrant. Add spinach; stir until wilted. Cool.
Combine spinach mixture in a medium bowl with cheese, egg and chives; Add 2 tablespoons desired tapenade to each muffin hole. Divide the cheese mixture among prepared holes. Bake in a hot oven for about 15 minutes or until browned.
Serve baked ricotta with grissini and/or garlic ciabatta.
