Starters & Light meals

Warm chilli and garlic baked ricotta with basil-and-peach salad

6
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Vondeling Babiana Noctiflora White Blend 2007

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Ingredients

Method
  • 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

Method

Ingredients

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).

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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