Name: Mini baked herb ricotta
Cook time: 30 min
Total time: 30 min
Ingredients: 250 gram ricotta cheese; 1 egg; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 teaspoon fresh thyme, finely chopped; 1 clove garlic, crushed

Ingredients

250 gram ricotta cheese

1 egg

1 tablespoon fresh flat-leaf parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 clove garlic, crushed

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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Ingredients

Method

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