Name: Parmesan, chilli and herb baked ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1/2 cup finely chopped mixed fresh herbs; 2 fresh long red chillies, chopped finely; 1 teaspoon sea salt flakes; 1/2 cup (40g) finely grated parmesan cheese; 3 1/3 (800g) cups ricotta cheese; 2 eggs; 1 teaspoon finely grated lemon rind

Ingredients

1/2 cup finely chopped mixed fresh herbs

2 fresh long red chillies, chopped finely

1 teaspoon sea salt flakes

1/2 cup (40g) finely grated parmesan cheese

3 1/3 (800g) cups ricotta cheese

2 eggs

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 120°C (100°C fan-forced). Grease six-hole (¾-cup/180ml) texas muffin pan and line bases with baking paper.

2.Combine herbs such as basil, flat-leaf parsley and oregano as well as chilli and salt in small bowl and spread evenly onto oven tray. Roast about 20 minutes or until dried then cool.

3.Stir parmesan into herb mixture. Place 1 tablespoon of herb mixture into each pan hole, shake pan to coat bases and sides of holes with mixture.

4.Increase temperature to 180°C (160°C fan-forced).

5.Combine ricotta, eggs, rind and remaining herb mixture in medium bowl. Divide mixture among pan holes, smooth surface with a spatula, pressing down firmly to remove any air bubbles.

6.Bake ricotta about 20 minutes or until firm. Stand in pan 15 minutes. Use palette knife to loosen ricotta from side of pan before turning out, top-side down. Cool.

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