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WARM CHILLI AND GARLIC BAKED RICOTTA WITH BASIL-AND-PEACH SALAD
Warm chilli and garlic baked ricotta with basil-and-peach salad
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Recipe by: Abigail Donnelly
Serves: 6
Allergens: Wheat free / Gluten free
Category: Vegetarian
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
2 x 250 g tubs fresh ricotta
2 fresh red chillies, finely chopped
2 cloves garlic, finely chopped
1/3 cup fresh coriander, finely chopped
olive oil, for drizzling
2 cups fresh basil leaves
4 ripe peaches, thinly sliced
sea salt and freshly ground black pepper
Cooking instructions:

Preheat the oven grill to very hot.

In a large bowl, combine the ricotta, chilli, garlic and coriander. Spoon into four ramekins and lightly drizzle with olive oil.

Grill for 5 to10 minutes, or until golden in colour.

Distribute the basil leaves among six plates. Scatter with the peach slices. Serve with the ricotta ramekins and season to taste.

 

 

TASTE’s take:

This fabulous starter pairs wonderfully with the seared calamari steaks (see recipe below).

 

Wine: Vondeling Babiana Noctiflora White Blend 2007


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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Multiply by 1.8, then add 32




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