Quick & Easy

Mini baked herb ricotta

mini baked herb ricotta
18 Item
30M

Ingredients

Method

1.Preheat oven to 180°C (160°C fan forced). Oil 18 holes of two 12-hole (1½-tablespoon/20ml) mini muffin pans.
2.Blend or process ingredients until smooth. Spoon mixture into pan holes.
3.Bake about 20 minutes or until browned lightly.

Serve mini baked ricottas warm or cold. Recipe can be made a day ahead, store, covered, in the refrigerator.

Note

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