Baked Ricotta with Roasted Mushrooms, Tomato and Basil

Name: Baked Ricotta with Roasted Mushrooms, Tomato and Basil
Yield: 6 serving
Ingredients: 500 gram ricotta cheese; 50 ml cream; 50 gram feta, danish; 50 gram Parmesan cheese grated; 50 ml olive oil; 1 tsp salt and pepper; 375 gram phyllo sheets; 50 gram butter, melted; 80 ml olive oil; 400 gram tomato diced; 1/2 bunch basil; 1 clove garlic; Salt and pepper to taste60 ml; 6 whole Field Mushrooms / Portabello; 60 ml olive oil; 80 ml balsamic glaze; 25 gram parmesan, Extra to serve

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Servings
6
Course
Appetizer
Cuisine
Australian, Vegetarian

Baked Ricotta with Roasted Mushrooms, Tomato and Basil

Iris Warren

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This makes an unusual and very delicious starter. This recipe uses Australian cup measurments

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Ingredients

Servings

500 gram ricotta cheese fresh from the deli or a basket
50 ml cream thickened (or approx 2 Tablespoons )
50 gram feta, danish 2 Tablespoons
50 gram Parmesan cheese grated 3 tablespoons
50 ml olive oil 2 Tablespoons
1 tsp salt and pepper

Crispy Phyllo Layer

375 gram phyllo sheets 1 packet
50 gram butter, melted 2 tablespoons

Tomato sauce

80 ml olive oil 4 Tablespoons
400 gram tomato diced 1 can
1/2 bunch basil
1 clove garlic
Salt and pepper to taste60 ml

Mushrooms

6 whole Field Mushrooms / Portabello
60 ml olive oil 1/4 cup
80 ml balsamic glaze thick sweet balsamic sauce, 4 Tablespoons
25 gram parmesan, Extra to serve

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Instructions

Pre heat the Oven 180C / 350 F. You'll need moulds like a muffin tin, individual moulds or a loaf tin. It will make 4 individual or 1 small loaf tin
Line the moulds you want to use by covering the bottom neatly with baking paper and grease the moulds
Combine all the ingredients for the ricotta and stir well. ( You can do this in the food processor.) Push into the moulds firmly .
Bake 180 C ( 350 F) for 15-20 minutes or until lightly golden on top (this can get dry dont over bake)
Brush about 3 leaves of phyllo with butter and pile back together folding over to make about about 6 layers thick
Cut into circles the size of your ricotta mould.
Place on baking paper and bake till golden . They will separate and become flaky, just keep them in piles
Put the olive oil in a small sauce pan. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced. So simmer them on low for 10 minutes .
Add roughly chopped torn or chopped basil and salt and pepper to taste
Toss the mushrooms in oil and salt and pepper and balsamic glaze . Roast till soft ( 180/350)- approximately 15 minutes
To serve: Put some sauce on the plate and top with ricotta, Phyllo, mushroom and extra basil and Parmesan curls ( use a vegetable peeler)