Baked ricotta, prosciutto and nectarine salad
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A recipe sure to tantalise your taste buds.
Ingredients
Low-fat ricotta cheese
400 g
Egg(s)
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
Avocado
½ medium, thinly sliced
Snow peas
25 g, sprouts, trimmed
Nectarine(s)
4 medium, cut into thin wedges
Oil spray
2 x 3 second spray(s)
Instructions
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.
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