basil Archives

Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

10 minutes (+ baking time: 5 minutes)

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

Serves 6

Difficulty Easy

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

Method

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).

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Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

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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

Ingredients

Method