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Photo of Baked ricotta, prosciutto and nectarine salad by WW

Baked ricotta, prosciutto and nectarine salad

Total Time
1 hr 10 min
20 min
50 min
A recipe sure to tantalise your taste buds.


Low-fat ricotta cheese

400 g


1 medium, lightly beaten

Fresh chives

1 tbs, chopped

Fresh thyme

1 tsp

Prosciutto fat trimmed

150 g, fat trimmed

Cos lettuce

100 g, (or mixed leaves)

Green capsicum

1 large, sliced

Red onion

1 small, thinly sliced


½ medium, thinly sliced

Snow peas

25 g, sprouts, trimmed


4 medium, cut into thin wedges

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with foil. Spray four ½-cup (125ml) capacity muffins tin holes with oil and line bases with circles of baking paper.
  2. Combine ricotta, egg, chives and thyme. Season with salt and freshly ground black pepper. Divide mixture into prepared muffin holes. Smooth surfaces. Bake for 35-40 minutes or until puffed and golden. Remove from oven and stand for 5 minutes to cool. Turn ricotta out onto one of the prepared baking trays, lightly spray with oil, then place prosciutto onto other baking tray.
  3. Preheat a grill to high and cook prosciutto for 2-3 minutes or until golden and crisp. Grill baked ricottas for 2-3 minutes or until tops are golden.
  4. Toss together the lettuce, capsicum, onion, avocado, sprouts and nectarines. Arrange salad on serving plates. Place a baked ricotta onto each plate and serve topped with crumbled prosciutto.


SERVING SUGGESTION: Serve with sliced rye sourdough bread.TIP: To give the ricotta a stronger flavour, use other herbs such as tarragon or crushed garlic.