Description
You can bake ricotta just as it is but, if you add extra flavours like feta or parmesan it tastes extra good.
Ingredients
Scale
- 500gm ( 1lb) Ricotta ( fresh from the deli or basket)
- 50ml thickened cream ( approx 2 tablespoons )
- 50gm ( 2 Tablespoon) creamy danish feta
- 50gm (2 Tablespoons) grated parmesan
- 50ml ( 2 Tablespoons) olive oil
- salt and pepper
Instructions
- Combine all the ingredients for the ricotta and stir well. ( Food processor or a bowl). Push into individual round moulds or a loaf tin that has been greased.
- Bake at 180C/350F 15 to 20 minutes or until lightly golden on top. Baking for too much extra time will dry the ricotta too much.
- Brush 6 leaves of filo with butter and pile back together. Cut the circles or squares the same size as your ricotta.
- Place on baking paper and bake at 180c ( 350F) They will separate and become flakey
- Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced.
- Add roughly chopped torn basil leaves, salt and pepper
- Toss the Field Mushrooms with the oil, balsamic and salt and pepper. Pour onto a paper lined tray and bake 15 minutes on 180C/350
- To serve : Put some sauce on the plate and top with the Ricotta , filo and mushrooms add extra basil and parmesan