Chilli and herb ricotta
1.Make chilli and herb baked ricotta. Preheat oven to 220°C (200°C fan-forced). Place cheese on baking-paper-lined oven tray. Drizzle with oil; sprinkle with pepper and half the chilli. Bake, uncovered, about 15 minutes or until warmed through. Sprinkle with oregano and remaining chilli. Place cheese under preheated grill until browned lightly.
2.Make beetroot dip. Blend or process ingredients until mixture forms a smooth purée.
3.Cook asparagus, mushrooms and bread on heated oiled grill plate (or grill or barbecue) until asparagus is tender and bread is browned both sides.
4.Cut figs, from the top, into quarters, being careful not to cut all the way through; open slightly. Fill figs with cheese; wrap one slice prosciutto around each fig, securing with toothpick if necessary. Arrange on platter with baked ricotta, beetroot dip, grilled asparagus, grilled mushrooms and olives. Serve with grilled bread.
Marinated mushrooms and olives are readily available from the deli section of supermarkets.Note