Baked Ricotta with Roasted Mushrooms, Tomato and Basil
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Servings
6
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Course
Appetizer
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Cuisine
Australian, Vegetarian
Baked Ricotta with Roasted Mushrooms, Tomato and Basil
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This makes an unusual and very delicious starter. This recipe uses Australian cup measurments
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Ingredients
- 500 gram ricotta cheese fresh from the deli or a basket
- 50 ml cream thickened (or approx 2 Tablespoons )
- 50 gram feta cheese 2 Tablespoons, danish
- 50 gram Parmesan Cheese 3 tablespoons, grated
- 50 ml olive oil 2 Tablespoons
- 1 tsp salt
- 1 tsp black pepper
Crispy Phyllo Layer
- 375 gram phyllo dough 1 packet, sheets
- 50 gram butter 2 tablespoons, melted
Tomato sauce
- 80 ml olive oil 4 Tablespoons
- 400 gram tomato 1 can, diced
- 1/2 bunch basil
- 1 clove garlic
- salt to taste, 60 ml noted but unclear for which ingredient
- black pepper to taste, 60 ml noted but unclear for which ingredient
Mushrooms
- 6 whole field mushrooms or portabello
- 60 ml olive oil 1/4 cup
- 80 ml balsamic glaze thick sweet balsamic sauce, 4 Tablespoons
- 25 gram Parmesan Cheese extra to serve
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)
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