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Photo of Baked chilli ricotta platter by WW

Baked chilli ricotta platter

Total Time
35 min
15 min
20 min
The classic combo of tomato, cheese and ham never looked and tasted so good – warm baked ricotta with a sprinkle of chilli is the hero.


Reduced-fat ricotta cheese

200 g

Olive oil

2 tsp

Dried chilli flakes

¼ tsp

Cherry tomatoes

250 g, (truss)

Fresh oregano

2 tsp, leaves

Black olives, drained

75 g, (1/2 cup)

97% fat-free deli sliced ham

60 g

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 160°C or 140°C fan-forced. Line a baking tray with baking paper. Place ricotta on prepared tray and drizzle with oil and sprinkle with chilli. Place tomatoes on same tray and lightly spray with oil.
  2. Bake ricotta and tomatoes for 20 minutes or until ricotta is golden around the edges and tomatoes wilted. Transfer ricotta to a serving plate and sprinkle with oregano. Serve with olives, ham and roasted tomatoes.


TIP: Wedges of reduced-fat fresh ricotta are available from the deli counter of the supermarket.Unpackaged fresh ricotta should be eaten within 2–3 days of purchasing. Store, covered with plastic wrap, on a plate in the fridge.